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Spicy Mexican Quinoa Casserole

Spicy Mexican Quinoa Casserole

4.96 from 25 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people

Ingredients
  

  • 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

Instructions
 

  • 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.
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