Thursday, February 17, 2011

Quinoa and Chile Casserole

This recipe came from I've made it several times with great success, however, I have found that doubling the quinoa to 2 C makes for a better casserole.

Serves 6
2/3 cup pine nuts
1 tablespoon plus 1 teaspoon vegetable oil - divided use
1 cup quinoa
2 tablespoons coarsely chopped oven-dried tomatoes (or sun dried)
1 1/2 cups vegetable broth
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
2 (4-ounce) cans whole green chilies
1 cup (4 ounces) shredded Monterey Jack cheese

    1.    Heat 1 teaspoon oil in a large (4 to 5-quart) saucepan over medium heat; add pine nuts and stir until lightly toasted. Remove from pan and set aside.
    2.    Add remaining 1 tablespoon oil into same pan and add the quinoa. Stir constantly over medium-high heat until quinoa gives off a toasted aroma, about 3 minutes.
    3.    Add tomatoes and broth and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions and cilantro. Season with vinegar, salt and pepper. Cover and let stand.
    4.    Drain chilies and split in half lengthwise; discard seeds. Arrange half the chilies in a 2-quart casserole (12 x 8 x 2-inch). Spread quinoa mixture evenly over chilies. Top with remaining chilies and sprinkle with the cheese.
    5.    Bake in a 375°F (190°C) oven for 20 minutes or until hot and cheese has melted.

last steps before cooking

Just out of the oven
** I doubled the recipe and used my dried tomatoes from last summer's harvest. Delicious meal.

1 comment:

  1. This is a keeper recipe. It made quite a bit, so I have had it twice for leftovers. The first time I had it for leftovers, I put some salsa on it, and the second time, I put plain yogurt. It was great the first time I ate it, but it seems to be one of those dishes whose flavor actually gets better every day.