Mexican Quinoa Casserole

12:00 AM

I love quiona.
No really.

Mostly because (like rice) it is versatile and super healthy and full of protein.

I made a Mexican Quinoa Casserole the other night. It was pretty delicious and now I want to share it with you! It was super simple too! Great for those days when you have time to prep a little before you leave for work!

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 1 Tbsp vegetable oil 
1 onion, chopped 
1 clove garlic, minced
 1 cup quinoa, 1 can diced tomatoes - with liquid
  1 Tbsp tomato paste or sauce 
1 tsp cumin 
1 tsp oregano 
½ tsp chili powder (more if you like things spicy) 
Salt & freshly ground pepper
 1 can black beans, rinsed and drained 
1 can corn kernels 
 3 cups baby spinach

Preheat the Oven to 350*

Heat 1 Tbsp olive oil in a medium frying pan. Add onion and garlic, and saute.

Remove from heat and transfer to oven-safe casserole dish. Try to use a somewhat large one. I used a 9x13 it it was a little difficult to mix everything.
Add quinoa (cook before hand), diced tomatoes (with juice), 
tomato paste (or tomato sauce) and spices. 
Season with salt and pepper and stir to combine.

 Cover with lip or foil and place in oven and set timer for 30 minutes. Carefully remove casserole from oven and stir in drained beans and corn (with liquid). 
If the mixture looks dry, add a half cup of water. 

Return to oven with lid or foil and set timer for another 30 minutes. Carefully remove casserole from oven and stir in spinach. It will wilt from the heat. 

Top with your favorites. Mine is cheese and some tortilla chips! 

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My husband told me as we were sitting down to eat this that when I blog it I can say its
 Husband Approved.
Happy Cooking Friends! 


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