Spicy Mexican Quinoa Casserole is a delicious casserole and also makes a healthy, spicy dip that you can bring to a party!
Are you looking for a way to spice up your boring quinoa? This is the recipe for you if you are! This one is a winner! It’s full of flavor and not boring at all!
What is quinoa you ask? It is a gluten free grain that has really sky rocketed in popularity the last few years thanks to it’s nutrient density! Just one cup contains 8g of protein, 5g of fiber, 15% DV iron, 30% DV magnesium, 19% DV folate and heart-healthy omega 3 fatty acids.
The first time I made this I made it as a casserole for the family! We all loved it and it went fast! So, the second time I made it we ate it as a dip and it was just as good, maybe even better! It’s great if you are looking for a healthy dip to take to a party.
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Spicy Mexican Quinoa Casserole
- 2 cups cooked quinoa you’ll need about 1 cup uncooked quinoa
- 1 medium onion minced
- 1 clove garlic minced
- 1 8 oz can tomato sauce
- 1 medium tomato diced
- 2 jalapenos seeds and ribs removed, minced
- 1 tbs olive oil
- pinch of red pepper flakes
- tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp fine grain sea salt
- ground black pepper
- 2 bell peppers chopped (I used one red and one yellow)
- 1 cup cheese shredded, Mexican or sharp cheddar
- handful spring onions or green onions
- Preheat oven to 375°F (190°C) and lightly grease a 8x8 baking dish.
- In a skillet over medium heat add oil, garlic and onion. Saute’ for about 3 minutes.
- Add chopped tomato, tomato sauce, red pepper flakes, jalapenos, salt and pepper. Stir and let simmer on low heat for 7 minutes.
- In a dry nonstick skillet over medium high heat, toss and toast quinoa with cayenne pepper, chili powder and cumin for 2 minutes. Taste and season with salt. Set aside.
- In the same skillet over medium-high heat, place the diced peppers and DO NOT stir. This allows the peppers to get the brown roasted look on the outside. Wait for 2 to 3 minutes before stirring, then let them roast for another 2 minutes before removing from the heat. Set aside.
- In a large bowl combine tomato mixture, quinoa, ½ of the shredded cheese and ½ of the bell peppers.
- Transfer quinoa mixture to baking dish, top with remaining bell peppers and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
- Remove from the oven and garnish with green onions.
- Serve with tortilla chips, salad, sour cream or just eat it plain.