QUINOA MEXI 6-LAYER (WW CORE)

Quinoa Mexi 6-Layer (Ww Core) image

Provided by Whirlwind

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cup quinoa
2 teaspoons olive oil
1 lb extra lean ground beef
1 small onion, chopped
1 -2 garlic clove
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
4 -6 dashes hot sauce
1 (14 ounce) can corn, drained
1 (19 ounce) can black beans, rinsed
1 (28 ounce) can whole tomatoes, broken up by hand
1 cup Herdez red salsa
3/4 cup soy cheese

Steps:

Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
Spread quinoa in a large baking dish.
Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
Bake at 450°F for 20 minutes.
Broil for an additional 3-5 minutes to turn the cheese golden.

Nutrition Facts : Calories 303.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 35.1, Sodium 57.1, Carbohydrate 41.1, Fiber 8.6, Sugar 5.5, Protein 22.3