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Southwest Quinoa
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| Southwest Quinoa This delicious casserole is an excellent gluten-free vegetarian dish that provides 15 grams of protein. Or serve as a side dish. | |
| 1 cup | quinoa |
| 1 Tbsp | canola oil,, (I use PAM instead) |
| 1 medium | green pepper, chopped |
| 1 medium | onion, chopped |
| 1 4-oz can | mushroom stems and pieces, no salt added, drained |
| 1 cup | Stop & Shop salsa, (mild, medium or hot) |
| 1 14.5-oz can | Stop & Shop diced tomatoes. drained |
| 2 cloves | crushed garlic |
| 2 Tbsp | fresh cilantro, chopped,, (optional) |
| 1 veggie burger or 3 veggie sausage, chopped & added to veggies (optional) | |
| 1 cup | Stop & Shop grated part-skim mozzarella cheese or cheddar |
• Add All Ingredients
Steps:
Preheat oven to 325°F. Rinse quinoa in a small strainer. Put quinoa in a heavy saucepan with 2 cups water. Bring to a boil. Reduce heat to simmer, cover and cook 15 minutes or until all water is absorbed (quinoa is done when rings are visible and translucent). In a medium skillet, cook green pepper and onion until soft. Add mushrooms. Transfer to a 7x11 baking dish. Add quinoa, salsa, tomatoes, crushed garlic and cilantro. Mix well. Top with cheese. Bake uncovered for 30 minutes.
7x11 baking dish- 6 servings = 5 pts
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