Continuing on my quest to use interesting ingredients and healthy ones I have made another quinoa dish. This one I found on food.com: http://www.food.com/recipe/southwestern-quinoa-vegetable-casserole-304705
This is an easy to prepare recipe as it is mostly assembly. I added ground beef and an onion so that had to be browned before putting it all in the dish to bake. I actually followed the directions exactly but for that. Sort of.
- 1/2 pound ground beef, browned
- 1 medium onion, diced
- 1 14 ounce can diced tomatoes with green chilies (I used the store brand; the name brand is Rotel.)
- 1 15 ounce can black beans, drained (I forgot to buy black beans most recently so I substituted a can of pinto beans, drained.)
- 1/4 cup sliced jalapeno
- 1/2 can vegetable broth (I used chicken broth because that is what I had on hand.)
- 3/4 cup quinoa
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese
- sour cream for serving
I had only whole cumin seeds and whole coriander in my spice cabinet so I got to use the mortar and pestle that my son brought back from his international travels. I believe he brought this from Morocco. So these are “roughly ground”!
Preheat oven to 400 F. After browning the onion and beef, all the ingredients except the cheese and sour cream are mixed together in a 2 quart casserole.
Cover the dish with foil and bake for 30 minutes. Remove and stir. (I was not sure if this meant to remove the foil for the next cooking segment, so I covered the dish again. Bake for another 20 minutes until liquid is absorbed and quinoa is tender.
At the 30 minute mark the quinoa still looks quite small and raw. But the next 20 minutes finished cooking it perfectly.
After the 20 minutes remove the foil, cover with cheese and broil until cheese is melted about 1-2 minutes only. Serve with sour cream.
I served this with tortilla chips to add some crunch. This makes four servings so I will have leftovers. I’ll serve the leftovers with a big salad and freshly baked cornbread or rolls.
Note: This dish has heat. It is very spicy. I might leave out the jalapeno next time or use a can of regular diced tomatoes without the chilies.