Mexican Quinoa Casserole
by Dr. Scott Van Dam

Read Mexican Quinoa Casserole by Dr. Scott Van Dam to learn more about Van Dam Chiropractic and our Chiropractic office in Fargo, ND.

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Taco Seasoning
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

1cup water
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.

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For Your Health,

Dr. Scott Van Dam