Thursday, September 4, 2014

Black Bean and Quinoa Casserole with Chicken

I found this yummy recipe for Quinoa Black Bean Casserole at the Spark People Recipes site. I made a couple of changes - added chicken and changed the amount of sweet potato. The original recipe called for two large sweet potatoes - I guess my large and theirs are different - I would have ended up with a sweet potato casserole rather than quinoa black bean. So after playing with it here is what I came up with:

1 cup cooked quinoa (this is about 1/3 cup uncooked quinoa cooked in 2/3 cup water)
3 cups cooked black beans or two 15 oz cans, drained and rinsed
3 cups shredded sweet potato
1 cup low fat mexican cheese blend, divided
10 oz can of white meat chicken, drained (optional)
1 Tbsp cumin
Salt and pepper to taste
2 eggs
1 cup salsa (I don't recommend using the chunky kind, the casserole will be too dry)
fresh cilantro, chopped for garnish (optional)

Preheat oven to 350, 325 for RV or convection ovens. Spray a 9x13 casserole dish with nonstick cooking spray (if not adding the chicken you may be able to use a 9x9).
In large bowl combine quinoa, black beans, sweet potato, 1/2 cup of the cheese, chicken, cumin, salt and pepper.
In a small bowl beat the eggs, then stir in salsa. Add egg mix to the bean mixture. Pour all into casserole dish.
Top with remaining cheese and bake, uncovered, for 30 minutes. Garnish with cilantro.
Serve and enjoy!

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