Katie Austin

Southwest Quinoa Casserole

Southwest Quinoa Casserole

Here’s what you need (makes 4-6 servings):
1/2 bell pepper

1/2 red onion, finely chopped

8-10 oz ground beef 

1/2 cup white corn 

1/2 cup black beans

1 tsp taco seasoning

Couple shakes of garlic powder

1 cup of grains (I’m using a quinoa, jasmine rice and chickpea blend but you could just use quinoa here as well)

2 1/4 cups water

Juice from half a lime

1/2 cup Mexican blend shredded cheese

Toppings: green onions, avocado, lime, diced tomato, cilantro, shredded lettuce, sour cream

Here’s how you make it:
Cook onions, peppers and beef in a frying pan for about 10 minutes or until the ground beef is fully cooked

Add grains to a baking dish and top with ground beef mixture (I know it doesn’t look like a lot, but the grains will be expand SO MUCH when they soak up all the water) .

Then add corn and black beans and mix in a little more taco seasoning, onion powder and garlic powder

Now add in 2 cups of water and mix everything together

Bake in the oven at 450 degrees for about 30-40  minutes (until quinoa/rice mix looks done and water is almost fully soaked up)

Then take it out and mix in 1/2 cup shredded cheese and put it back in the oven for about 5 more minutes or until the cheese has melted throughout the casserole. If you want to top with a little cheese as well you can!

When the cheese is melted, take it out of the oven and top with shredded lettuce, diced tomato, sliced avocado, green onions, cilantro, some lime juice and sour cream! You could also add some hot sauce here for an extra kick!