Gluten Free Mexican Quinoa Casserole

Ingredients

• Avocado (1, sliced)
• Fresh cilantro (1/4 cup, finely chopped)
• Shredded cheese (mexican blend) (1.5 cups)
• Salsa (1 cup)
• Salt (1 teaspoon)
• Chili powder (1 tablespoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Bell peppers (2, diced)
• Corn (1 cup, drained and rinsed)
• Black beans (1 can (15 oz), drained and rinsed)
• Quinoa (1 cup, rinsed)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and bell peppers. Cook for about 5 minutes until they are softened.
3. To the skillet, add the minced garlic, cumin, chili powder, and salt. Stir well to combine the ingredients and cook for another minute until the spices are fragrant.
4. Now add the rinsed quinoa, black beans, corn, and salsa to the skillet. Stir everything together and let it cook for about 5 minutes until heated through.
5. Transfer this flavorful quinoa mixture to your prepared casserole dish, spreading it evenly.
6. Sprinkle the shredded cheese evenly over the top of the quinoa mixture.
7. Bake in the preheated oven for about 25-30 minutes. The dish is ready when the cheese has melted into a golden, bubbly crust.
8. Remove the casserole from the oven and let it cool for about 5 minutes.
9. For a beautiful and tasty garnish, sprinkle fresh cilantro and arrange the avocado slices on top just before serving.