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Christian Vegetarian Association Presents:
Take
Heart!
Fiesta Quinoa Casserole
(www.cookingquinoa.net)
Ingredients: Olive oil spray 1 onion, chopped 1
poblano chile pepper, seeded and chopped 1 red bell pepper,
seeded and chopped 2 cups frozen corn, thawed 3 tablespoons
butter OR olive oil 3 tablespoons whole wheat OR gluten free
flour 1 teaspoon chili powder 1 teaspoon smoked paprika
¾ teaspoon ground cumin 1/8 – ¼ teaspoon chipotle chili powder
1 teaspoon sea salt 2 cups unsweetened almond milk or
dairy-free milk of choice 8 ounces Daiya (or any other vegan
brand) Pepper Jack shreds cheese 3 cups cooked quinoa 1 ½
cups black beans (about 1 can) For serving: Pico de gallo,
salsa, avocado, vegan sour cream Instructions: -
Preheat oven to 350 degrees. - Spray a large baking pan with
olive oil. - Spray a large skilled with olive oil and heat to
medium. Add onion, poblano pepper and chile pepper and cook for 8 to
10 minutes, until tender. Add corn and cook for 4 more minutes.
- Meanwhile, melt butter or heat olive oil in a medium saucepan. Add
flour, chili powder, paprika, cumin, chipotle chili powder and salt.
Cook for 2 to 3 minutes. - Add in milk and cook, stirring often,
until thick. - Add cheese and cook until melted. - Place
quinoa and black beans in a large bowl. Add vegetable mixture and
toss. Add cheese mixture and stir until well combined. Transfer to
prepared baking dish. - Bake for 30 minutes. Serve with pico de
gallo, salsa, avocado or sour cream if desired.
Your question and comments are welcome
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