Spicy quinoa casserole

INGREDIENTS

• 14 ounce tomatoes
• 15 oz can of black beans
• ¼ cup jalapeño peppers
• 1 cup corn
• ½ cup vegetable broth
• ¾ cup quinoa
• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp coriander
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup cheddar cheese
• 1 cup sour cream

TOOLS

• 1 colander
• 1 knife
• 1 broil
• 1 grater
• 1 oven
• 1 casserole
• 1 foil
• 1 wooden spoon

Drain and rinse the black beans in a colander.

Slice jalapeno peppers.

Shred cheddar cheese using a grater.

Preheat oven to 400 degrees Fahrenheit for 5 minutes.

In the casserole, add tomatoes, drained black beans, corn, vegetable broth, quinoa, garlic powder, ground cumin, ground coriander, salt, and black pepper. mix with a wooden spoon to combine. cover with foil. Bake the covered casserole for 30 minutes in a hot oven. Remove the cooked covered casserole from the hot oven, then take off the foil. Use a wooden spoon to stir. Put back into the hot oven uncovered for an additional 20 minutes or until finished.

Put grated cheddar cheese in the casserole.

Put the casserole in the broiler for 2 minutes to get a southwestern quinoa vegetable casserole. Take out the casserole from the broiler. Stop heating the broiler.

Serve southwestern quinoa vegetable casserole.

It’s ready to be served !