Ingredients: |
Ingredients: 1 1/2 c quinoa, dry 2 T. coconut oill 2 garlic cloves, crushed 12 oz can of corn drained (fresh or frozen corn is fine) 3 any color medium-large bell peppers, diced 1/2 medium jalapeno pepper, seeded and diced 1 T cumin 15 oz. can of black beans, rinsed and drained 3/4 c plus 1/4 c (for garnish) cilantro, chopped 1/4 c plus 1/4 c (for garnish) green onions, chopped 1 1/2 c plus 1/2 c tex mex cheese, shredded 3/4 c coconut milk, light 1/4 tsp. salt
|
Directions: |
Directions:1. Cook quinoa per package instructions and undercook by 4 minutes. Add to a large mixing bowl. 2. Preheat oven to 350 degrees and get an 8x11 baking dish ready. Set aside. 3. Preheat a large skillet on medium heat and add coconut oil. Add garlic, cook for 30 seconds, mixing often. Add corn, bell peppers, jalapeno pepper and cumin. Mix and saute undisturbed for 3 minutes, mix and saute for another 3 minutes. Transfer to the bowl with quinoa. 4. To the quinoa and sauteed vegetables, add black beans, 3/4 c cilantro, 1/4 c green onions, 1 1/2 c cheese, coconut milk and salt. Mix enough to combine all ingredients. 5. Transfer the mixture to the baking dish, sprinkle with remaining 1/2 c cheese and bake 30-40 minutes uncovered. Remove from oven, sprinkle with remaining cilantro and green onions, and serve warm. No need to let the casserole cool down. |