An Ode to Quinoa: Southwestern Quinoa Casserole

 On Saturday, Thatbaby and I made "Oobleck" a cornstarch and water mixture that is both a solid and a liquid.  Quinoa is food's version of Oobleck.   It's a seed that seems to be both a protein and a grain.  In a way it's really all three.

Because it's grainlike, it works as a fantastic substitute for couscous, rice, or the like, but it's a seed, so you can feel so much better about eating it.  Add the fact that it carries a hefty amount of protein makes it almost the perfect food.

We do our fair amount of quinoa eating here.  I feel like it factors into at least one lunch or dinner during the week.  I tend to make a large portion over the weekend to use for lunches or dinners.

When I saw this recipe, I knew it would be a great use for quinoa.  We don't usually do baked quinoa, but there's no reason why not to, and the rest of the ingredients are those that we're big fans of.

Southwestern Quinoa Casserole (From Muses and Meringues)

• 1 1/2 cups cooked quinoa

• 1/2 can black beans, drained and rinsed

• 1 1/2 cups frozen corn
• 1/2 red pepper, chopped

• 2 cooked chicken breasts, diced
• 1 1/2 Tbsp taco seasoning
• 2 Tbsp water
• 1 tomato, chopped
• 1 1/2 cups of shredded monterey jack
• 1 cup panko bread crumbs
• 2 tsp cold butter, cut into small pieces

1. Preheat oven to 375. Spray a baking dish with cooking spray.  Mix together all ingredients but the panko and butter in a large bowl.
2. Pour into the baking dish and sprinkle with panko.
3. Dot butter evenly over the panko and bake for 45 minutes.