Ingredients
  • 1½ cup quinoa, dry
  • 2 tbsp coconut oil
  • 2 garlic cloves, crushed
  • 12 oz can of corn, drained
  • 3 medium-large bell peppers, diced (any color)
  • 15 oz can of black beans, rinsed &drained
  • ¾ cup plus ¼ cup cilantro, chopped
  • ¼ cup plus ¼ cup green onions, chopped
  • 2 cups shredded cheese, cheddar or Mexican
  • ¾ cup coconut milk
  • ¼ tsp salt
  • 1 packet southwest taco seasoning
  • 1 teaspoon cayenne pepper
Instructions
  1. Cook quinoa according to the package.
  2. Put cooked quinoa in a large mixing bowl.
  3. In a large skillet heat coconut oil. Add garlic and cook for a minute.
  4. Add corn, peppers, cayenne pepper, and half of the taco seasoning packet to the skillet and sauté for about 6 minutes, stirring just a couple times.
  5. Transfer skillet mixture to the mixing bowl with quinoa.
  6. Add black beans, ¾ cup cilantro, ¼ cup green onions, the cheese (save a little bit for topping), coconut milk, salt, and the rest of the taco seasoning to the mixing bowl and mix well.
  7. Transfer mixture to a greased 8x11 baking dish and sprinkle with extra cheese.
  8. Bake at 350 degrees for about 20 minutes and then garnish with extra cilantro and green onions.
Recipe by The Holzmanns at http://hannahholzmann.com/quinoa-veggie-tex-mex-casserole/