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Quinoa Casserole with Tomatoes and Black Beans

Instructions

  • HEAT oven to 350°F.

  • DRAIN juice from tomatoes and add more water to equal 2 cups liquid. Use liquid to make quinoa according to directions on package. While quinoa is cooking, saute onion and peppers in oil.

  • MIX sour cream, mayo and cheese in separate bowl and set aside.

  • ADD corn, beans, tomatoes and peppers to quinoa when done cooking. Spread mixture into 13x9-inch pan.

  • DROP cheese mixture by spoonfuls and spread evenly over the quinoa. Bake 25 to 30 minutes, or until topping is golden brown.

Yields:
Yields:
Prep Time:
Prep Time: 10 Min
Cook Time:
Cook Time: 45 Min

Ingredients

  • 2 (14.5 oz.) cans Italian diced tomatoes
  • 1 tbsp. canola oil
  • 1 onion
  • 2 green bell peppers
  • 1 (15.25 oz.) can whole kernel corn
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup truRoots® Organic Quinoa
  • 1 cup sour cream
  • 2/3 cup canola mayonnaise
  • 2 cups shredded cheddar cheese

Instructions

  • HEAT oven to 350°F.

  • DRAIN juice from tomatoes and add more water to equal 2 cups liquid. Use liquid to make quinoa according to directions on package. While quinoa is cooking, saute onion and peppers in oil.

  • MIX sour cream, mayo and cheese in separate bowl and set aside.

  • ADD corn, beans, tomatoes and peppers to quinoa when done cooking. Spread mixture into 13x9-inch pan.

  • DROP cheese mixture by spoonfuls and spread evenly over the quinoa. Bake 25 to 30 minutes, or until topping is golden brown.