Quinoa And Chili Casserole Recipe

Name: Quinoa And Chili Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup pine nuts; 4 teaspoons salad oil; 1 cup quinoa; 2 tablespoons coarsely chopped dried tomatoes; 1 1/2 cups vegetable broth; 1/2 cup chopped green onions; 1 tablespoon chopped fresh basil leaves; 1 tablespoon chopped fresh cilantro; 2 to 3 teaspoons balsamic vinegar; Salt; 2 cans (7 oz. each) whole green chilies; 1 cup shredded jack cheese with chilies (4 oz.)

Servings: persons

2/3 cup pine nuts
4 teaspoons salad oil
1 cup quinoa
2 tablespoons coarsely chopped dried tomatoes
1 1/2 cups vegetable broth
1/2 cup chopped green onions
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt
2 cans (7 oz. each) whole green chilies
1 cup shredded jack cheese with chilies (4 oz.)

1
In a 4- to 5-quart pan over medium-high heat, stir pine nuts in 1 teaspoon oil until lightly toasted, about 4 minutes. Pour into a bowl.
2
Pour 1 tablespoon oil into pan and add quinoa. Stir over medium-high heat until quinoa smells toasted, about 3 minutes. Add tomatoes and broth; bring to a boil over high heat. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions, basil, and cilantro; season with vinegar and salt. Cover and let stand.
3
Drain chilies and split open lengthwise; discard seeds. Arrange half the chilies in a 2-quart casserole (8 by 12 in.). Scrape quinoa mixture over chilies; spread level. Cover with remaining chilies; sprinkle with cheese.
4
Bake in a 375u00b0 oven until casserole is hot in the center and cheese is melted, about 20 minutes.
5
Cut into portions and scoop out with a spoon. Add salt to taste.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup pine nuts, 4 teaspoons salad oil, 1 cup quinoa, 2 tablespoons coarsely chopped dried tomatoes, and more.

Yes, Quinoa And Chili Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa And Chili Casserole

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