Christian Vegetarian Association
Take Heart Contents
| Animal Issues | Articles |
Athletes | Bible | Children |
Devotionals | Environment
| Food | Health |
Opinion | Poetry |
Christian Vegetarian Association Presents:
Fiesta Quinoa Casserole
Olive oil spray
1 onion, chopped
poblano chile pepper, seeded and chopped
1 red bell pepper,
seeded and chopped
2 cups frozen corn, thawed
butter OR olive oil
3 tablespoons whole wheat OR gluten free
1 teaspoon chili powder
1 teaspoon smoked paprika
¾ teaspoon ground cumin
1/8 – ¼ teaspoon chipotle chili powder
1 teaspoon sea salt
2 cups unsweetened almond milk or
dairy-free milk of choice
8 ounces Daiya (or any other vegan
brand) Pepper Jack shreds cheese
3 cups cooked quinoa
cups black beans (about 1 can)
For serving: Pico de gallo,
salsa, avocado, vegan sour cream
Preheat oven to 350 degrees.
- Spray a large baking pan with
- Spray a large skilled with olive oil and heat to
medium. Add onion, poblano pepper and chile pepper and cook for 8 to
10 minutes, until tender. Add corn and cook for 4 more minutes.
- Meanwhile, melt butter or heat olive oil in a medium saucepan. Add
flour, chili powder, paprika, cumin, chipotle chili powder and salt.
Cook for 2 to 3 minutes.
- Add in milk and cook, stirring often,
- Add cheese and cook until melted.
quinoa and black beans in a large bowl. Add vegetable mixture and
toss. Add cheese mixture and stir until well combined. Transfer to
prepared baking dish.
- Bake for 30 minutes. Serve with pico de
gallo, salsa, avocado or sour cream if desired.
Your question and comments are welcome
Copyright 2008 © Christian Vegetarian Association. All rights