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"The belly rules the mind."--Spanish Proverb

Vegan Oven Baked Mexican Quinoa Casserole Recipe

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This recipe for Vegan Oven Baked Mexican Quinoa Casserole is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil.
1 onion, chopped.
1 clove garlic, minced.
1 cup white uncooked quinoa.
28oz can diced tomatoes with liquid.
1/2 cup water.
1 tbsp tomato paste.
1 tsp cumin.
1 tsp oregano.
1/2 -1 tsp mexican chilli powder.
Salt and pepper.
19oz can black beans.
11oz can corn kernels with liquid.
3 cups of baby spinach.
Toppings of vegan sour cream, avocado, coriander, vegan cheese etc.
Directions:
Directions:
1. Preheat oven to 350 F.

2. Heat 1 tbsp of olive oil to a medium frying pan. Add onion and garlic and sauté until translucent, about 8 minutes. Remove from heat and transfer to an oven safe 3 quart casserole dish.

3. Add quinoa, diced tomatoes ( with juice), water, tomato paste and spices. Season with salt and pepper and stir to combine.

4. COVER and place in oven for 40 minutes.

5. Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If it looks dry add 1/2 cup of water. Return covered to oven for another 30 minutes.

6. Remove casserole from oven and stir in spinach until wilted.

7. Serve topped with sour cream, avocado and coriander.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes plus cooking time.
Personal Notes:
Personal Notes:
This one is for you Joel! X

 

 

 

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