May 19, 2014
Quinoa Chili Casserole
Florence
Course Main
Cuisine Mexican
- 3 tsp olive oil
- 1 medium sweet onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves grated or minced
- 2 cups quinoa
- 1 cup vegetable broth
- 2 1/2 cups water
- 1 - 15 oz can black beans drained and rinsed
- 1 - 15 oz can diced tomatoes
- 1/2 Tbsp chili powder
- 1 tsp cumin
- 1/8 tsp black pepper
- 2 cups shredded Cheddar cheese
Preheat oven to 350°F.
Lightly grease 13x9 baking pan.
In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
Stir in remaining ingredients EXCEPT cheese.
Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
Place mixture in the 13x9 pan and sprinkle with cheese.
Bake for 15 minutes (cheese should be bubbly and melted)
Remove and let stand for approximately 10 minutes to let it all set together.
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