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Quinoa-Black Bean Casserole

Quinoa (pronounced KEEN-Wah) has quickly become a favorite for people who like healthy meals. It cooks in less than 20 minutes, is a great gluten-free grain substitute and is high in healthy fats, fiber protein, iron, magnesium phosphorus, and riboflavin. The original recipe this modified version is based on reports that this delightful and filling vegetarian meal was the result of an experiment with leftovers!

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 Himalayan or sea salt and pepper
2 eggs (preferably cage-free organic)
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

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.

Serving size: 1 heaping cup

Number of Servings: 8

Nutritional Info Per Serving: Calories: 204.5, Total Fat: 3.2 g, Cholesterol: 63.4 mg, Sodium: 315.6 mg, Total Carbs: 31.7 g, Dietary Fiber: 9.1 g, Protein: 13.8 g

Original recipe and image source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1239857

    

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