Southwestern Quinoa Vegetable Casserole Recipes

SOUTHWESTERN QUINOA VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400.
• combine all ingredients except cheese and sour cream in a 2 quart casserole.
• cover with foil and bake for 30 minutes.
• remove and stir.
• bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
• cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
• serve with sour cream.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
• Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
• Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
• Enjoy!

SOUTHWESTERN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.