Mexican Quinoa Casserole

I give the Mexican Quinoa Casserole a 3 on the easiness rating scale because it involves quinoa and a lot of people have never cooked quinoa before, so it might seem intimidating at first, but it's totally not! I swear! And you trust me, right? You know I only do it if it's easy.

Easiness Rating Scale 1= your 2 year old could make this without your help, 5= some effort involved, but you can totally do this

Serves: 4


Ingredients:

• 1 cup of quinoa (I use red quinoa, but any color works)
• 2 cups of shredded Mexican cheese mix
• 1 can of corn (I try to get organic)
• 1 can of black beans (I try to get organic)
• 1 can of diced tomatoes (I try to get organic)
• 1 can of mild enchilada sauce (I use Old El Paso)
• 1 packet of taco seasoning (I use the 30% less sodium kind)
• 1 bag of Tostitos
• Optional: 1 ripe avocado
• Optional: 1 bunch of cilantro 

Steps:

1. First cook 1 cup of quinoa according to directions on box (usually you mix 1 cup of dry quinoa with 2 cups of water and bring to a boil, then simmer until water gets absorbed- takes about 17 minutes total)
2. Pour cooked quinoa, black beans, corn, tomatoes, enchilada sauce, taco seasoning, and 1/2 cup of cheese into a large mixing bowl (Optional: add 1/2 cup of fresh chopped cilantro)
3. Mix together ingredients with a spoon and pour into a casserole dish
4. Cover with the remaining 1  1/2 cups of cheese 
5. Bake at 350 degrees for 20-25 minutes or until cheese is bubbly
6. Serve with slices of avocado and Tostito chips

This dish is always a total winner for our family because my husband goes crazy for it and my toddler literally licks her plate! We love to drink a margarita with this dish (see my easy Get Happy Margarita recipe). There is no meat in it, but it's packed with protein from the black beans and the quinoa. ENJOY!!