1 T. chili powder
1 ½ tsp. ground cumin
½ tsp. salt
¼ tsp ground black pepper
¼ tsp dried oregano
¼ tsp. garlic powder
Pinch of cayenne pepper
½ c. quinoa (rinsed)
2 cups diced zucchini
1 medium red bell pepper diced
1 medium green (or yellow) bell pepper
1 (14 oz) can black beans(drained and rinsed)
¼ c. sliced green onion
1 cup prepared salsa (mild, medium or hot)
1 cup shredded aged cheddar cheese
1/3 c. sliced black olives
sour cream (optional)
Combine all ingredients for the taco seasoning in a small bowl. Set aside. Bring water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350 degrees, grease a 9×13 dish and spread zucchini and peppers in the bottom. Sprinkle with 1 tsp. of taco seasoning. Combine the beans and the cooked quinoa, green onion and 1 T. of taco seasoning and mix well. A small amount of taco seasoning will be left over, but it is not required for the recipe. Place the bean-quinoa mixture over the vegetables in the baking dish. Spread a layer of salsa on top of the quinoa mixture then top with the cheese and black olives. Bake for 25-30 minutes, until cheese has melted and the casserole is hot throughout. Serve immediately and top with sour cream if wanted.
i.e. If you prefer use potatoes instead of zucchini or for a non vegetarian version, substitute cooked ground beef, chicken or turkey.
Posted in: Recipes