Mexican-style Quinoa Casserole

 

 

Ingredients

• 1 Tbsp. olive or grapeseed oil

• 2 cloves of garlic, minced

• 1 Cup quinoa, rinsed

• 1 Cup vegetable broth

• 1 can (15 oz) black beans,
     drained and rinsed very well

• 1 can (15 oz) kidney beans,

•    drained and rinsed very well

• ½ can (15 oz) stewed tomatoes

• 1 Cup frozen corn

• ½ red pepper, diced

• ½ onion, diced

• ½ tsp. cumin powder

• sea salt and fresh pepper to taste

• 2 Tbsp. fresh cilantro, chopped

• Juice of 1 lime

Preparation

In a large pot, heat oil to medium and add garlic and onion. Sauté about one minute.

​

Stir in balance of ingredients minus the cilantro and lime and bring to a boil.

​

Cover, reduce heat to simmer until quinoa is cooked through – about 15 minutes, stirring occasionally to prevent burning at the bottom.

​

Remove from heat, stir in cilantro and lime, and serve.