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Thursday, December 22, 2016

Fajita Quinoa Casserole

Yes this dish gets its protein from the quinoa and cheese, and it is loaded with veggies.  AND it is very delicious...but if you want to add meat, go ahead and add whatever kind you like.  It is easy to make and comes together in about 45 minutes.

  • 1 cup quinoa 
  • 2 c. water
  • 3 tablespoons olive oil
  • 1/2 t. red pepper flakes
  • 1 1/2 T. chili powder
  • 1 1/2 t. dried oregano
  • 1 1/2 t. cumin
  • 1 1/2 t. garlic powder
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • 28 ounce can crushed tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 1/2 cups cheese, shredded-use whatever kind you like
  • 1  avocado, 1 tomato,  1 c. cilantro, and 2 green onions, diced
Rinse quinoa.  Put in a dry saucepan and toast for a minute or 2.   Add the water to the saucepan and bring to a boil.  Cover and simmer for 25 minutes.  In a skillet heat olive oil and add red, orange and yellow peppers.  Saute 2 minutes, add onion and saute another 2 minutes.  Mix in spices, tomatoes and beans.  Bring to a boil and simmer for 20 minutes.  Add the quinoa and half the cilantro to the mixture.  Stir in half of the cheese.  Spoon into a baking dish that has been sprayed with cooking spray.  Sprinkle with remaining cheese.  Bake at 350 for 25 minutes.  Top with diced avocado, tomato, remaining cilantro, and red onion. 

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