This is one of those complete meals that if you make it on your prep day you can shove it into a container and take it to work all week. It is a complete meal and very filling. Honestly, I'm not a huge fan of quinoa, but I do like this dish.
1 cup uncooked quinoa
1/2 cup water
1/2 cup chicken broth
1 can of 99% fat free refried beans
1 can Old ElPaso Enchilada Sauce
1 can of Rotel tomatoes, drained of excess liquid.
1 cup of corn
2 tablespoons of cayenne pepper (optional. I like mine spicy)
1.5 cups of shredded cheese of choice. I used cheddar.
Directions: Preheat oven 375 degrees
1. Add quinoa, 1/2 cup water and 1/2 cup of chicken broth to a bowl and heat on the stove in a small sauce pan for 15 minutes. The liquid should be completely absorbed.
2. Spray an 8 x 8 pan with cooking spray.
3. Add all ingredients except for cheese and combine thoroughly.
4. Add cheese across the top of the casserole.
5. Bake in the oven for 15 to 20 minutes until the cheese is melted.
Pin it for later: Mexican Quinoa Casserole
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