Veggie, bean & quinoa casserole
- Number of Servings: 6
Ingredients
2 t canola oil 1 small onion(s), chopped 1 T minced garlic2 c frozen corn kernels, thawed and drained 3 c frozen spinach, thawed and drained14 1/2 oz canned diced tomatoes, with chilies, well-drained 1/2 c dry Quinoa , cooked1/4 tsp ground cumin 1/4 tsp dried oregano, crushed 1/2 tsp table salt 1/4 tsp black pepper, freshly ground 1/2 c shredded cheddar cheese
Preheat oven to 350ºF.
Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and spinach; cook, stirring frequently, until onion is translucent and spinach is heated through, about 5 minutes. Stir in tomatoes, quinoa, beans, cumin, oregano, salt and pepper; heat through.
Coat a 13x9 baking dish with cooking spray. Spoon mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user IAMSUCCEEDING.
Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and spinach; cook, stirring frequently, until onion is translucent and spinach is heated through, about 5 minutes. Stir in tomatoes, quinoa, beans, cumin, oregano, salt and pepper; heat through.
Coat a 13x9 baking dish with cooking spray. Spoon mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user IAMSUCCEEDING.
Nutritional Info Amount Per Serving
- Calories: 301.3
- Total Fat: 7.3 g
- Cholesterol: 9.9 mg
- Sodium: 909.6 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 10.6 g
- Protein: 15.7 g
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