I know, this probably sounds boring and healthy – I promise you, this dish is amazingly tasty! It serves well as a side dish, or as a main for lunch or dinner. And it’s really easy to make. It originally came to me through my coworker Marleen (who is a veritable fountain of amazing recipes, especially vegetarian and gluten-free ones!), and it came to her through a food blog called Menonnite Girls Can Cook. Here is the link to their original recipe: click.
Prep time: 10 minutes
Cook time: 45 minutes
Yields 4-6 servings by itself, 8-10 as a side dish
3 to 4 cups cooked qunioa – I used one box of quinoa
1 cup frozen or 1 can of corn
1 can of beans, your choice, rinsed and drained – I used a can of mixed beans
1 bell pepper, diced
8 oz sour cream – exactly 1 of the small sour cream containers; and I used the low-fat kind
1/2 cup chunky salsa – roughly half of the usual small jar of Tostitoes salsa
1 can green chilies – again, the Tostitoes brand
1 cup grated cheese – I recommend sharp cheddar or marble
salt and pepper to taste
cilantro, parsley or green onions for garnish
Cook quinoa according to package directions, approx. 20 minutes. Meanwhile mix corn, beans, bell pepper, sour cream, salsa, green chilies, and cheese together in a casserole or oven safe dish. Add qunioa and stir together. Bake at 350F for 20-30 minutes until beans are cooked and everything is warmed through.
Garnish and serve. Can be served warm or cold.
Few hints and suggestions for this recipe:
– I added green onions into the dish before baking, as I couldn’t be bothered with a garnish
– I preferred it warm personally speaking, but cold is pretty tasty too
– It definitely has enough protein as is, but for those who like a meat in their food, add cooked chopped chicken into this dish before baking to keep as casserole, or serve BBQ chicken on the side.