my favorite kind of meals are the easy ones.
you know the ones where you turn the oven on, chop up a bunch of stuff, toss in a bowl, mix it up then let the oven do it’s thang.
well last night, i tried out a new recipe since i had a few ingredients of it already in the fridge begging to be used. you know those tomatoes that you buy saying you’re going to use them right away then they get neglected and start to get a little sad looking? yeah, that’s where this recipe was inspired from; sad tomatoes & too much browsing on pinterest. YOU’RE WELCOME!
ok let’s get to it!
oh and by the way, this is vegetarian, so all you non-meat eaters out there (more power to ya) can devour this casserole of goodness!
cheese. quinoa. win.
did i mention i love cheese?
ok ok!! recipe time!
what goes in it:
- 1 cup quinoa
- 1 chopped up green pepper (or any pepper really)
- 1/2 cup frozen (or canned) corn
- 1/2 cup black beans (i rinse and drain mine to de-gas them)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 cup shredded cheddar cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 2 tomatoes
first step: preheat oven to 375 degrees and spray an 8×8 baking dish
step two: in a large saucepan of 2 cups water, cook quinoa until softened and soaks up the water
step three: in a large bowl, combine cooked quinoa, green peppers, corn, black beans, cumin and chili powder.
step four: spread quinoa mixture into the prepared baking dish
step five: sprinkle that cheese all over
step six: place into oven and bake until bubbly and cheeses have melted, which took mine about 15 minutes.
serve with sliced tomatoes, more cheese if you so desire and maybe a dollop of greek yogurt (which we didn’t have any or i would have) in place of sour cream. win!
i mean… look at that plate of heaven… AND this serves 6, so an awesome meal to prep for a week ahead!
want to make it later?! make sure to PIN it on Pinterest, since the link to the recipe is already in the photo for you!