Last night I made a favorite in our household and wanted to share.  My sister in law actually sent me this recipe when she discovered awhile back about the goodness of quinoa.  We have been making it for awhile and love it; even for leftovers wrapped in a tortilla as a burrito!  And Oliver, since day one has loved it - hands down it is the night he eats the most!
  For the Vegans out there, you could easily alter this recipe to suit you. 

  We serve it over chips with fresh avocado, cheese, and sour cream - which can all be left out.  It is really good after that wrapped in tortillas.  Yum!

Southwestern Quinoa Casserole:
  • 3/4 cup quinoa
  • 1 can Rotel tomatoes
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1/2 cup vegetable broth
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • 1/2 tsp of coriander
  • salt and pepper to taste (about a 1/4 tsp each should do it for most)
  • shredded cheddar, Monterey Jack, or Mexican cheese
  • sour cream
  1. Preheat oven to 400 degrees.  Rinse the quinoa in a mesh strainer.
  2. Except for the cheese and sour cream, throw all ingredients in a 2 qt casserole dish and mix up evenly.
  3. Cover with foil and cook for about 30 minutes
  4. Remove foil and stir.
  5. Cook uncovered for an additional 20 minutes, until all liquid is absorbed.
  6. Cover the top with a nice layer of cheese.  Cook/broil until cheese is melted (just a few minutes).
  7. Serve with a dollop of sour cream and some chips!


  1. i just made this yum yum. thanks for posting it was delicious.


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