Veggie, bean & quinoa casserole

2 t canola oil
1 small onion(s), chopped
1 T minced garlic
2 c frozen corn kernels, thawed and drained
3 c frozen spinach, thawed and drained
14 1/2 oz canned diced tomatoes, with chilies, well-drained
1/2 c dry Quinoa , cooked
1/4 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.