Ingredients
-
1
-
1
-
1
-
1
-
28
-
1/2
-
1
-
1
-
1
-
1/2
-
11
-
3
-
-
-
Directions
Baked Mexican Quinoa Casserole, 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 cup uncooked quinoa 28 oz can diced tomatoes, with liquid cup water 1 tbsp tomato paste 1 tsp cumin 1 tsp oregano tsp chili powder Salt & freshly ground pepper 11 oz chick peas 3 cups baby spinach, 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 cup uncooked quinoa 28 oz can diced tomatoes, with liquid cup water 1 tbsp tomato paste 1 tsp cumin 1 tsp oregano tsp chili powder Salt & freshly ground pepper 11 oz chick peas 3 cups baby spinach
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Steps
|
1
Done
|
Preheat Oven to 350°f. |
|
2
Done
|
Heat 1 Tbsp Olive Oil in Pan. Add Onion and Garlic, and Saute About 8 Minutes. Remove from Heat; and Transfer to Oven-Safe Casserole Dish If not Already Using One. |
|
3
Done
|
Add Quinoa, Tomatoes, Chick Peas, Water, Tomato Paste and Spices. Season With Salt and Pepper and Stir to Combine. |
|
4
Done
|
Cover and Place in Oven |
|
5
Done
|
Caferfully Remove Casserole from Oven and Stir in Spinach. It Will Wilt from the Heat. |
|
6
Done
|
Top With Sour Cream, Diced Avocado and/or Cilantro and Serve. |
