Monday, August 5, 2013

Quinoa-Black Bean Casserole

    Source: Spark Recipes (modified by Aimee)
    Makes 8 servings

    1 cup quinoa, uncooked
    3 cups cooked black beans (or two15-ounce cans, drained and rinsed)
    1 large sweet potato, shredded
    1 1/2 cups shredded cheddar cheese
    1/2 tsp ground cumin
    salt & pepper to taste
    2 eggs, beaten
    1 cup salsa
    fresh cilantro, chopped, for garnish (optional)
    sour cream to top (optional)

1. Preheat oven to 350° Place quinoa in saucepan with 2 cups water; bring to boil, reduce heat, cover & simmer 15 minutes or until all water is absorbed.
2. Meanwhile, in a large bowl, mix together the black beans, sweet potato, 1⁄2 cup of the cheese, salsa, and the cumin, salt, and pepper. Stir in cooked quinoa & eggs.  Spread into an oiled 13” x 9” casserole dish. 
3. Sprinkle the remaining 1 cup cheese over the top and bake, covered, for 30 minutes. Garnish with the cilantro & serve with sour cream if desired.

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