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Ingredients

1 Cup of uncooked Quinoa

Wet Mixture
1/3 Cup olive oil
1/3 Cup lemon or lime juice
1 handful of chopped cilantro
1 can black beans
3 ears of corn, prepared and cut from cob
1 large tomato
2 each yellow, red and orange mini sweet peppers, diced
3 cloves of fresh garlic
1 small yellow onion diced

Dry Mixture
1 tsp cumin
1 tsp smoked paprika
1 tsp black pepper
1 tsp dried oregano
1/2 tsp ground thyme

Topping
2-4 cups of Mexican blend shredded cheese
1/4 Cup chopped black olives
Sour Cream

Step 1: Prepare Quinoa

Toast 1 cup of dry quinoa in a sauce pan with 1 TBS of olive oil. Once toasted, remove from heat. Add two cups of water and salt and pepper to taste, give it a stir and return to heat. Bring toasted quinoa mixture to a boil uncovered. Once boiling, cover and adjust heat to lowest setting for 15 min, then remove from heat. Allow to sit covered for 5 min, then fluff with fork. Remove cover and allow to sit for another 10 min before using in next step.

Step 2: Whisk Together Olive Oil, Lemon or Lime Juice and Cilantro

Step 3: Prepare Vegetables

Step 4: Add Vegetables to Prepared Quinoa

Step 5: Mix Quinoa, Vegetables, and Sauce Together. Cover and Refrigerate.

Step 6: Saute Onion and Garlic Until Soft. Preheat Oven to 375 Degrees.

Step 7: Final Mix

In a large bowl, toss all of the following ingredients together: refrigerated wet mixture, sauteed wet mixture and dry spices..

Step 8: Prepare Toppings

Place final mix in 3 Qt. casserole dish. Cover with cheese and chopped olives. Bake until cheese is melted. Serve with sliced avocado and sour cream.
...Or red, or green and red, aka Christmas. Point taken Karate_lobo. What do you suggest I rename this recipe?
If you want this to be truly Santa Fe style then you need to add green chili.

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Bio: I am a wife and mother devoted to caring for my family. I experiment with foods in an effort to provide healthy options for my ... More »
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