Friday, May 10, 2013

Quinoa Southwest Casserole

Really no story behind this recipe. Just sounded really good!

Quinoa Southwestern Casserole

1 c. veggie broth
1 medium onion, diced
2 large carrots, peeled & diced
1 red bell pepper, seeded & diced
1 poblano pepper, seeded & diced
1/2 c. zucchini, sliced and quartered
2 1/2 tsp. cumin
1/2 tsp. coriander
3 garlic cloves, minced
1-14 oz can fire roasted tomatoes
2 1/2 cooked quiona
2 handful baby spinach
1/4 tsp. extra fine sea salt
1 c. vegan pepper jack cheese (optional)

Preheat oven to 350 degrees. Lightly spray a casserole dish or  8" x 11 1/2" baking dish.

-In a non-stick skillet, add 1/4 c. veggie broth, onions, carrots, peppers and zucchini. Saute for 3-5 minutes.
-Add the cumin, coriander, garlic, tomatoes, quinoa, and remaining 3/4 c. veggie broth. Stir until combined.  Cook for another 2 minutes.
-Add the spinach & salt. Stir thoroughly until spinach just starts to wilt.
-Pour mixture into the prepared baking dish. Top with the cheese.
-Bake covered for 20 minutes.

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