Quinoa Mexi 6 Layer Ww Core Recipes

QUINOA MEXI 6-LAYER (WW CORE)

Steps:

• Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
• While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
• Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
• Spread quinoa in a large baking dish.
• Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
• Bake at 450°F for 20 minutes.
• Broil for an additional 3-5 minutes to turn the cheese golden.

WW CORE ITALIAN CHICKEN CACCIATORE

Steps:

• Preheat oven to 400.
• Put all into a baking dish, stir and cover.
• Bake 45 minute Uncover and stir.
• Continue to cook the veggies are to your liking and the chicken is cooked.
• Meanwhile, boil water for pasta and cook.
• Or nuke red or white potatoes.

MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.