Meatless Monday: Mexican Quinoa Casserole

8 Aug

I am currently out of town, and while I’m away, I asked Sarah, one of my favorite meatless bloggers, to do a guest post for Meatless Monday for me. I am so excited with what she came up with and can’t wait to try it once I’m home! I hope you’ll give her a warm welcome and be sure to check out her blog for lots of great healthy living tips.

Hey there! My name is Sarah and I blog over at Sarah Snacks. I’m so excited to be here and that Liz asked me to do a Meatless Monday guest post today.

I’m a big fan of Meatless Monday! Going meatless just one day a week can have numerous benefits including reducing your risk of chronic diseases like heart disease and type 2 diabetes, reducing your carbon footprint and saving resources like fresh water and fossil fuel.

While I’m meatless every day, you may not be able to (or even want to) go completely meatless. And that’s okay! One meatless day can help. It can help your health. It can help the environment. And it can help the animals. One of my favorite quotes is: ”Don’t do nothing just because you can’t do everything. Do something. Anything.” – Colleen Patrick-Goudreau

This is one of my favorite recipes for Meatless Monday! It’s so easy and inexpensive! Oh yeah, and it’s delicious!! If you don’t like or don’t have quinoa you can use brown rice instead.

Mexican Quinoa Casserole
Ingredients:
3 cups cooked quinoa*
1/2 bell pepper, diced
1/2 onion, diced
1 cup frozen corn
1 can black beans, drained and rinsed
1 jar of your favorite salsa
a couple of handfuls of your favorite cheese

Directions:
Preheat oven to 350 F.

Sautee onion, bell pepper, and garlic until tender.

Stir together the quinoa, sautéed veggies, beans, corn, and salsa.

Pour into a 9×13 pan and sprinkle the top with your cheese.

Bake for about 30 mins or until the cheese is nice and melty.

Serve with more salsa, a big spoonful of guacamole, and some tortilla chips for optimal scoopage!

Oh, and the leftover casserole makes a KILLER burrito filling!!!

*Tip for cooking quinoa… I cook mine in my rice cooker! I do equal parts quinoa and water and turn it on. It turns out perfect and fluffy every single time.

To print the recipe, click here.

4 Responses to “Meatless Monday: Mexican Quinoa Casserole”

  1. Kayte August 8, 2011 at 12:46 pm #

    Looks great…love the photo, too. Great guest-post. Hope you are having a great time out of town, Liz!

  2. Izzy August 8, 2011 at 1:09 pm #

    This looks easy, AND yummy – my type of meal! Hmm… I think I shall make this this week. :)

  3. Sarah August 8, 2011 at 4:26 pm #

    Thanks Liz!!

    I think I made a typo- it should say a couple of handfuls of your favorite cheese in the ingredients.

    Also, if anyone wants to print out the recipe you can go to this link- http://sarahsnacks.com/recipe/?recipe_id=6002771

  4. Emily June 16, 2012 at 12:19 pm #

    What size jar of salsa are you using in this recipe?

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