I love working in Marketing because I get to come up with abstract ideas and make ‘em reality. It’s the same blank slate, begging to be filled with something creative, that excites me when I’m in the kitchen.
Of course, there are some not-so-tasty would-be masterpieces along the way but they’re easily forgotten when you create a winner and I’d definitely include this, one of my more abstract recipes, in the winners column.
Cooking grains in broth or tomato sauce is one of my favorite ways to pump up the flavor, so I figured why couldn’t I do the same with quinoa and add a mexican twist.
Enter the Quinoa Taco Bake.
1 cup uncooked quinoa
2 cups water
½ packet of taco seasoning
¼ cup nutritional yeast (or substitute for grated cheese)
1 jalapeno pepper – finely diced
1 red pepper – chopped
½ small onion – chopped
1 can black beans – drained and rinsed
½ jar taco sauce (approx. 1.5 cups)
¼ cup grated cheese (Daiya in my case)
Add quinoa, water and taco seasoning to pot and cook according to instructions (usually bring to a boil, cover, and turn heat to low for 10-15 minutes – until liquid has been absorbed).
Combine cooked quinoa with the rest of the ingredients, except the grated cheese, in a large, oven safe dish and bake at 350* for 30 minutes.
Remove from oven and top with a sprinkle of cheese. Serve in its own or in taco cups.
For the taco cups:
Instead of baking as a casserole line a muffin tin with wonton wrappers and fill with one tablespoon of taco bake and bake in the oven for 20-25 minutes. Top with a sprinkle of cheese.
Hope you enjoy!