Lunch

Black Bean and Quinoa Casserole is for Lunch.

Black Bean and Quinoa Casserole takes 10 minutes to prepare.

Black Bean and Quinoa Casserole takes 35 minutes to cook.

Black Bean and Quinoa Casserole makes 8 servings.

The ingredients for Black Bean and Quinoa Casserole are:

1 cup of dried quinoa
2 cans of Rotel tomatoes with green chilis
1 - 16 oz. jar of salsa
6 ounces of cheddar cheese
2 cans of black beans
1 cup of water

Here is how you make Black Bean and Quinoa Casserole:

Place one cup of quinoa into a fine mesh strainer and rinse until water runs clear. After rinsing, place into a saucepan.Strain the juice from both cans of Rotel into a measuring cup. Add enough salsa to equal one cup. Add this and and the water to the saucepan.Cook on high until it comes to a boil then turn the stove down to low and simmer, covered for 15 minutes. (If your quinoa package directions differ, follow yours).Drain and rinse both cans of black beans. Once quinoa is cooked, add the rest of the salsa, the rest of the tomatoes, and both cans of black beans. Mix together.Transfer to a 9x13inch glass pan. Cover with cheddar cheese and bake at 350 degrees for 20 minutes or until the cheese is melted. You can also mix the cheddar into the mixture as an alternative.Makes 8 servings.As an alternative, you can use low sodium black beans or low-fat cheese.Number of Servings: 8Recipe submitted by SparkPeople user DANCNGRL.

The nutritional information for Black Bean and Quinoa Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 288.1

• Total Fat: 8.8 g
• Cholesterol: 22.3 mg
• Sodium: 776.9 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 7.7 g
• Protein: 14.6 g

The dietary needs meet for Black Bean and Quinoa Casserole is Vegetarian