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Styling food for photos is an art. An art I don’t possess.
This week, my Big Sister and I left our husbands at home, and took an 8 hour road trip up to visit my parents. Between visiting with the fam and working remotely (joy, oh, joy!), I wasn’t sure if I’d have time to blog. So, I decided to share another one of my recipes. Yes, I know, I have a thing for quinoa recipes. What can I say? I like what I like.
This can be a yummy vegetarian main course, or a side dish. Even my Dad (who is decidedly not a quinoa fan) likes this recipe.
Spicy Tex-Mex Quinoa Casserole Recipe
Ingredients:
2 cups cooked quinoa (you’ll need about 1 cup / 6 oz / 170 gr of uncooked quinoa)
1 clove garlic, minced
1 can Rotel Chilies & tomatoes, drained
2 jalapenos, seeds and ribs removed, minced
1 can black beans, drained and rinsed
1 block Neufchâtel Cheese
1 tablespoon olive oil
pinch of red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon fine grain sea salt
ground black pepper to taste
2 bell peppers, chopped
1 cup Mexican cheese blend, shredded
Directions
1. Preheat oven to 375°F (190°C) and lightly grease a 8×8 baking dish.
2. In a skillet over medium heat add oil, green onions, peppers, and garlic. Saute for about 3 minutes.
3. Add Rotel and jalapenos. Then add block of Neufchâtel, stir over low heat until Neufchâtel cheese melts.
4. Toss quinoa with black beans, red pepper flakes, cayenne pepper, chili powder, cumin, and salt & pepper.
5. Combine vegetable mixture with quinoa, and ½ of the shredded cheese in baking dish.
6. Cover and bake for 20 minutes. Remove cover, add remaining cheese, and bake for another 10 minutes.
If you’ve got the time, you can chop fresh tomatoes & chilies, and soak dry black beans instead of using canned – but this is the speedy version!
Let me know if you try it! Or, if you have any favorite quinoa recipes, since I clearly can’t get enough!
The post Recipe: Spicy Tex-Mex Quinoa Casserole appeared first on Candyfloss Ramparts.
