

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.