Quinoa has become the world’s most popular “superfood.” It is loaded with protein, fiber and minerals, but it doesn’t contain any gluten because it isn’t a grain. It is basically a seed which is prepared and eaten similarly to a grain. Quinoa was cultivated over 5000 years ago and it was an important crop in the Incan Empire.

Quinoa has the perfect balance of all nine amino acids that are essential for human nutrition. That makes it a complete protein, something that is rarely found in plant foods, although it is common in meats. There are three main types of quinoa: white, red and black. Taste and nutrition are similar among the three types but white quinoa tends to cook up fluffier, while red and black quinoa have a crunchier texture and the individual grains don’t stick together as much.

We make this dish as a side item or as the main dish on Meatless Mondays. Please note that while quinoa is gluten free, this recipe calls for a bit of flour to be added, so the dish is not gluten free as written.

Southwest Quinoa

Makes: 6 servings   Active Time: 35 minutes  Total Time: 1 1/4 hours

Ingredients:

• 2 cups vegetable broth
• 1 cup quinoa
• 4 large eggs, lightly beaten
• 1 cup canned black beans, rinsed
• 3/4 cup cottage cheese
• 1/4 cup sliced scallions
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt, plus a pinch, divided
• 1 cup shredded pepperjack cheese
• 1/4 cup chopped fresh cilantro, for garnish
• chopped avocado & salsa for garnish

Preparation:

Preheat oven to 375°F. Coat a  1 1/2 quart casserole dish with cooking spray then set it aside.

Bring the broth & quinoa to a boil in a medium saucepan. Reduce the heat to a simmer, then cover and cook it until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer the quinoa to a large bowl and let it cool for about 10 minutes.

Cook the quinoa first.

Add the eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until it is all well combined.

Add the rest of the ingredients into the cooked & slightly cooled quinoa.

Spoon the mixture into the casserole dish. Top the quinoa with the cheese.

Sprinkle the cheese on top of the casserole.

Bake the dish for 40-50 minutes until it is browned on top. Let the casserole cool for 5 minutes before serving. Serve the casserole with the cilantro, avocado & salsa if desired.

Flavor with health benefits!

What’s not to love about quinoa?!  ~Linda