If you didn’t know already I am in love with quinoa. Really, I am. I use quinoa to make so many dishes: breakfasts, snacks, soups, desserts, breads and main dishes. You name it and I will try to incorporate quinoa into a recipe. I have also fallen in love with lentil tacos and have been making them weekly for some time now. I was on a hunt to find the perfect side dish to accompany my favorite lentil tacos and this week I found perfection. My newest quinoa creation is Vegetarian Spanish Quinoa Casserole and it is awesome!
This Spanish Quinoa is a delicious vegetarian dish that can easily be served as a side dish or main course. You could easily omit or replace the cheese to accommodate a vegan diet. I like my Spanish Quinoa Casserole spicy but it is easy to tame down to a milder dish by omitting the jalapeno’s. This very versatile Spanish Quinoa Casserole can be made to accommodate anyone’s taste preference. This dish is not only delicious but it is easy and makes a bunch so prepare to eat delicious leftovers the next day!
Here is what you need…..
- 1 cup of quinoa
- 2 cups of water
- 8 ounces of tomato sauce
- 1 medium onion
- 1 bunch of scallions
- 2 bell peppers (I used a bunch of small red, yellow, and orange peppers this time around)
- 2 cloves of garlic
- 1 tomato
- 2 green chili peppers
- 2-3 jalapenos
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup of cheddar, Mexican or vegan cheese
Here is what you do….
In a small pot bring your water and rinsed quinoa to a boil. Reduce heat to low and simmer for about 15 minutes or until all of the water is absorbed. Remove the pot from the heat and set the quinoa aside. I enjoy using the white & red quinoa, it isn’t necessary it is just my personal preference.
While your quinoa is cooking dice your onion, bell peppers, garlic,chili peppers, jalapenos and tomatoes. Also, chop your scallion. Preheat oven to 375°F and lightly coat a medium-sized baking dish with oil.
In a skillet over medium heat add oil, garlic and onion. Saute’ for about 3 minutes then add the tomato, jalapeno, tomato sauce, salt and pepper. Simmer on low for 10 minutes.
In a large mixing bowl combine the tomato mixture, quinoa, bell peppers, chili powder, cayenne pepper, cumin, 1/2 of the cheese, sea salt and pepper.
Cover dish with foil and bake for 20 minutes. Remove foil and top the quinoa casserole with remaining cheese, bake for another 10 minutes.
Remove from the oven and garnish with green onions. Try to hold yourself back from eating the entire dish!
I really hope that you enjoy this as much as I do. To see all of my recipes please click here.
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