Quinoa Flavour Sensation

So I came across a great recipe that I tweaked as I didn’t have all the ingredients. I normally don’t serve a lot of people so I tend to freeze much of the food I make in portion size morsels so that I can enjoy it throughout the week.

 You can view original recipe here: from Vegangela.com http://www.vegangela.com/2013/02/18/oven-baked-mexican-quinoa-casserole/

 This recipe is chalked full of so much yummy goodness – I couldn’t resist sharing 🙂

Quinoa Bake

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • · 1 clove garlic, minced ( I substituted 1 tbsp garlic powder)
  • · 1 cup quinoa
  • · 796 ml (28 oz) can diced tomatoes, with liquid
  • · ½ cup water
  • · 2 tbsp nutritional yeast
  • · 1 tbsp  ketchup
  • · 1 tsp cumin
  • · 1 tsp oregano
  • · ½ tsp chili powder (more if you like things spicy) I like it spicy so I added waaaay more
  • · Salt & freshly ground pepper
  • · 540 ml (19 oz) can kidney beans, rinsed and drained ( or 1 can of your favourite bean)
  • · 1 cup mixed frozen veggie
  • · 3 cups baby spinach

Super easy – throw everything into a pot and bake..now that is my kind of recipe.

Directions:

1. Preheat oven to 350F.
2. Heat 1 tbsp coconut oil in a medium frying pan Add onion and garlic, and sauté until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe 3 quart casserole dish.
4. Add quinoa, diced tomatoes (with juice), water, nutritional yeast, ketchup, and spices. 

Food Prep quinoaSeason with salt and pepper and stir to combine. 
5. COVER and place in oven and set timer for 30 minutes.

6. Carefully remove casserole from oven and stir in drained beans and frozen veggie). If the mixture looks dry, add a half cup of water.

7. Return to oven WITH LID and set timer for another 30 minutes.
8. Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
9. Top with diced avocado and serve. Or let it cool and try freezing it for healthy meals in a pinch.

Pure Bliss 🙂 Enjoy!

Freezer ready

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