Make This - Quinoa Black Bean Casserole

(instagram @lyndsylee)

 

brandon and i take turns making dinner for our date nights and last monday it was my turn.  b's only request was something healthy.  thank god for pintrest!

 

off to my trusty recipes to try board i went, and came across this recipe for quinoa black bean casserole.  healthy, gluten-free and with a touch of cheese sounded too good to be true.  turns out it really does exist! 

 

the recipe is so easy (minus the grating of the sweet potato which was awful) to make and turns out an amazing smelling, delightful tasting casserole that leaves enough leftovers for a few additional lunches. 

 

i served it up with some aidells pinapple bacon chicken sausage and a cranberry spinach salad with poppy seed dressing and both of our plates were empty in no time at all. 

 

bon appétit!

 

ingredients:

*1 cup cooked quinoa
*3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
*2 large sweet potatoes, shredded
*1 cup shredded low-fat cheddar cheese
*1 tbsp ground cumin
*liberal pinches salt and pepper
*2 eggs
*1 cup salsa (i used trader joes serrano salsa - gave it a nice bite)
*2 tbsp fresh cilantro, chopped, for garnish

directions:

 

1. preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
2. in a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.