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Quinoa instead of rice adds not only a healthier component to this dish, but added depth in flavour. A dish that looks fantastic and taste o match
1 1/2 cups quinoa, dry
2 tbsp olive oil
2 garlic cloves, crushed
1 1/2 cups frozen corn
3 large bell peppers, chopped
1 tbsp Cumin
15 oz can of black beans, rinsed and drained
1 cup fresh cilantro, finely chopped
1/2 cup finely chopped green onion
2 cups shredded Tex Mex Cheese
3/4 cup coconut milk
1 - Cook quinoa as per package instructions
2 - In a medium heated large skillet add oil to coat. Add garlic and saute for 30 seconds, stirring throughout. Add corn, bell peppers and cumin. Stir and saute for 3 minutes. Sir again and saute for another 3 minutes.
Transfer to a large bowl along with cooked quinoa, black beans, 3/4 cup cilantro, 1/4 cup green onions, 1 1/2 cups of cheese and coconut milk. Mix well and transfer to 8x11 baking dish. Sprinkle with remaining cheese and bake uncovered for 30 minutes.
3 - Remove from oven, sprinkle with remaining cilantro and green onion. Serve warm.
Leftovers can be stored in fridge sealed for up to 3 days or can be frozen for up to 3 months.