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
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)

• 8-oz Stop & Shop grated part-skim mozzarella cheese
• 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 baking dish or casserole. Add quinoa, salsa, tomatoes, crushed garlic and cilantro. Mix well. Top with cheese. Bake uncovered for 30 minutes.

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