I spent the day with Erin and my new grandson Andrew. I have been trying to help out at the house by allowing her to get a bit of rest while I take care of the baby and make dinner. Yesterday I made a delicious casserole. It was filling and healthful, too.
Quinoa & Black Bean Casserole
1 cup dry quinoa
1 cup salsa
1 cup low-fat cheddar cheese (shredded)
2 cups shredded sweet potato
2 cans black beans, drained and rinsed
1 Tablespoon ground cumin
2 Tablespoons chopped fresh cilantro
Pinch of salt and pepper
Preheat the oven to 350F degrees. Cook the quinoa according to the package directions. Mix the cooked quinoa, black beans, sweet potatoes, cumin, salt, pepper and 1/2 the cheese. Pour this mixture in a casserole dish sprayed with cooking spray.
In a separate bowl, mix the eggs and salsa. Pour it over the bean mixture. Sprinkle with the remaining cheese and bake the casserole for 30 minutes uncovered. Serve with wilted spinach. A few tortilla chips would also be tasty with this casserole.