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Quinoa Chili Casserole
- 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 13×9 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 13×9 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.
