Vegetarian Southwest Quinoa Casserole Recipes

VEGETARIAN SOUTHWEST QUINOA CASSEROLE

Steps:

• Begin by preheating your oven to 350 degrees and spray an 8 x 8 casserole pan with non-stick spray.
• Next, rinse and drain the black beans and add them to the pan, then add the corn and quinoa. Mix the cumin, garlic powder, salt and pepper with the red enchilada sauce and pour over the other ingredients.
• Top with cheese.
• Cover with foil and bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is thoroughly melted.
• Serve with the diced tomatoes and avocados on top with Greek yogurt or sour cream.

SOUTHWESTERN QUINOA VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400.
• combine all ingredients except cheese and sour cream in a 2 quart casserole.
• cover with foil and bake for 30 minutes.
• remove and stir.
• bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
• cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
• serve with sour cream.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.