How many of you have known about quinoa for longer than a month? I have to admit that I most certainly have not! I even had to google how to pronounce it... And get this, it's closer related to spinach than any grain, sounds like good stuff! So good in fact that it is considered a superfood.
1 cup quinoa uncooked
1 Tablespoon and 2 teaspoons olive oil divided
1 can (2 cups) vegetable broth
1/2 large onion diced onion (1 cup)
2 cloves minced garlic (2 teaspoons)
1 small zucchini peeled and cubed (1 cup)
2 cups spinach chopped
1 15oz can of black beans rinsed and drained (2 cups)
1 4oz can green chilies
1 28oz can petite diced tomatoes, drained
1 cup frozen corn
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon red pepper flakes
1 Tablespoon lemon juice
2 cups shredded cheddar cheese
Avocado, salsa, sour cream (plain greek yogurt), chopped green onion are all optional toppings
Preheat the oven to 375'f and spray a 9"x13" casserole dish, set aside.
In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook while stirring for about a minute. The quinoa will make a popping noise. Add the vegetable broth, stir and bring to a boil. Once the quinoa and broth has reached boiling, turn down to low and cook (covered) for 15 minutes. After 15 minutes remove from heat and let stand while covered for 5 minutes.
While quinoa is cooking in a large skillet heat 1 tablespoon olive oil over medium heat. Add onions and cook until soft, about 5 minutes while stirring occasionally. Add garlic and zucchini and cook a couple more minutes. Lastly add 2 cups baby spinach and cook while stirring until wilted.
Place quinoa in a large bowl then add onion mixture, beans, chilies, tomatoes, corn, seasonings, lemon juice and salt to taste. Mix thoroughly and transfer to prepared casserole dish. Bake for 30 minutes, top with cheese and bake for 10 more minutes. Dish up and serve with desired toppings. Enjoy!
Adapted from The Live-In Kitchen