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Jenn Abadie Scioneaux
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2 cups cooked quinoa (about 1 cup/6 oz/170 gr of uncooked quinoa)
1 medium onion, minced
1 clove garlic, minced
1 8 oz / 225 gr can tomato sauce
1 medium tomato, diced
2 jalapenos, seeds and ribs removed, minced
1 tablespoon olive oil
pinch of red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon fine grain sea salt
ground black pepper
2 bell peppers, chopped (I used one red and one yellow)
1 cup / 4 oz / 113 gr Mexican cheese (or sharp cheddar or vegan cheese), shredded
handful spring onions
Preheat oven to 375°F (190°C) and lightly grease a 8×8 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.
One serving of Spicy Mexican Quinoa Casserole (which is very filling) scores 247 calories, 11.8 grams of fat, 25.8 grams of carbs and 10.4 grams of protein.