Southwest Quinoa Casserole & Avocado Cream

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   For the casserole: 1.

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   Preheat oven to 375 F. In a large frying pan on medium-low heat, add half of the olive oil with the garlic.

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   Let the garlic cook for 2 minutes, until it becomes aromatic.

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   2.

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   Add in the black beans and vegetable broth and bring to a boil.

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   Once it reaches a boil, reduce it to a simmer and let it cook for another 5-7 minutes until the broth has thickened.

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   Remove from heat.

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   Lightly mash the bean mixture and set aside.

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   3.

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    Meanwhile, in a separate medium frying pan, heat the remaining half of the olive oil on medium heat.

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    Add in the bell peppers and corn and let them roast on medium-high without stirring for 5 minutes.

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    Give them a quick stir, then let them roast again for another 5 minutes without stirring.

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    This will give them a nice brown, toasty texture.

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    4.

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    In a large bowl, toss the cooked quinoa (best if warm) with the juice of the lime, paprika, cumin, cayenne pepper, salt and black pepper.

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    5.

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    Add in the bean mixture, corn and peppers and toss well.

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    6.

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    Lay out the mixture in a glass baking dish (13 x 9) and top with the shredded cheese.

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    7.

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    Place on the middle rack of your oven and bake at 375 F for 20-25 minutes.

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    For the avocado cream: 1.

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    Put the garlic, avocado, lime juice, herbs, yogurt, olive oil, salt and black pepper in a blender or food processor and blend until smooth, yet thick.

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    Adjust amounts of Greek yogurt or olive oil to reach your desired consistency.

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    2.

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    Place a dollop on your southwest quinoa casserole and enjoy!

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    Adapted from Pinch of Yum.

* Per serving · 4 servings · Values may vary.