Mexican Quinoa and Vegetable Casserole

Name: Mexican Quinoa and Vegetable Casserole
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: Jarred tomato salsa, ½ cup (4 fl oz/125 ml); Pepper jack cheese, 1 cup (4 oz/125 g) shredded; Red quinoa, ¾ cup (6 oz/185 g); Fresh cilantro (optional), ½ cup (¾ oz/20 g) chopped; Chili powder, 1 tablespoon; Olive oil, 2 tablespoons; Seitan, ½ lb (250 g), chopped or crumbled; Frozen corn, 1 cup (6 oz/185 g); Sea salt and freshly ground pepper; Small red bell pepper, 1, chopped; Yellow onion, 1 cup (5 oz/155 g) finely chopped; Black beans, 1 can (15 oz/425 g), drained and rinsed

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This protein-packed dish is reminiscent of an old-school taco casserole, but instead of ground beef and rice, I use seitan and red quinoa. The result is a quick meal that satisfies Mexican food cravings in a healthy way.

Ingredients

Red quinoa, ¾ cup (6 oz/185 g)
Sea salt and freshly ground

Americas
Mexico
Stew
Dinner
Vegetarian
Central America
Summer

Method

In a small saucepan, bring 1¼ cups (10 fl oz/310 ml) water to a boil. Add the quinoa and ½ teaspoon salt, reduce the heat to medium-low, cover, and cook until tender, 15 minutes.
In a large ovenproof frying pan, warm the oil over medium-high heat. Add the onion, bell pepper, corn, seitan, and chili powder and cook until the vegetables are tender, 5 minutes. Red