Thursday, May 2, 2013

Southwest Quinoa Bake

When Cinco de Mayo is around the corner, our food gets colorful!  Bell peppers, beans, corn.  Red, green, and yellow.  Flavors to pay homage to the "holiday".

If you don't have a recipe for Cinco de Mayo, consider this one.  It's easy to throw together, would be a great side at a potluck, or for the party I know you're having.  I got the recipe here, but, like always, made it according to our tastes and what I had on hand.  Like more zucchini than was called for.  (Can you really have too much zucchini?)

We all really liked this meal.  I didn't use cheese, so baking it to get it "crispy" wasn't really necessary, but the mixture's flavors really melded during the baking process, so I'm glad I went ahead with it.  You wouldn't have to, though, if you were short on time. (As a side note, if you're into vegan cheese, or regular cheese for that matter, this dish would be amazing with it!)

Southwest Quinoa Bake
serves 6 main dishes
  • 1 cup dry quinoa + 2 cups broth
  • 1-2 TBLS olive oil, if desired
  • 1 lg onion, diced well
  • 1 red, orange, or green pepper, diced
  • 1 TBLS minced garlic
  • 4 cups chopped zucchini
  • 2 cans fire-roasted diced tomatoes, 1 can drained
  • 1 can black beans, rinse and drain
  • 1 1/2 cup corn
  • 4 oz can chopped green chiles
  • 1 tsp each: cumin, chili powder, oregano
  • salt and pepper to taste
-- Cook quinoa.  When done, transfer to a large mixing bowl.
-- Saute onion, pepper, garlic and zucchini 15 minutes until the zucchini is soft
-- Stir spices, tomatoes, beans, corn, green chiles into the quinoa.
-- Add the sauteed mixture into the quinoa as well and mix well.
-- Transfer mixture into a lightly greased 9x13 and bake, uncovered, for 30 minutes at 375

OR -- transfer to a crockpot instead of the baking dish, and keep on warm for up to 4 hours

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