Wednesday, 9 April 2014

Southwestern Quinoa Casserole

Health is Wealth Journal suggests Bob's Red Mill Grain Quinoa for this recipe.

  • 1 cup quinoa, rinsed
  • 5 chicken chipotle sausages
  • 1 tablespoon olive oil
  • 1 green bell pepper, stems and seeds removed, diced
  • 1 red bell pepper, stems and seeds removed, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded medium cheddar cheese
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 350 degrees.
  2. Cook quinoa according to package directions.
  3. Cook sausages until cooked through. Remove from heat. Allow to cool slightly and dice.
  4. In a large oven proof skillet, heat olive oil. Add in diced bell peppers, onions and garlic. Cook just until softened. Add in the corn and diced sausages. Cook just until the corn is warmed through, about 3 minutes. Stir in quinoa, cumin, chili powder and salt. Mix well.
  5. Mix the pepper jack and cheddar cheeses together. Sprinkle over the top of the casserole. Bake in preheated oven until the casserole is bubbly and the cheese has melted, about 15 minutes. Sprinkle with chopped cilantro. Serve.
Note: I used chipotle chicken sausages in this recipe because my grocery store carries them. If you cannot find them, 12 ounces of chorizo would be a perfect substitute.

Source: Southwestern Quinoa Casserole
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