Healthy One Pot Quinoa Taco Casserole

Today I am sharing a recipe I found a few weeks ago on Pinterest that I've been making
once a week since the day I discovered the recipe. Everyone in the family loves it and
it's super easy to make. My kind of dinner!



Healthy one pot quinoa taco casserole is nutritious, delicious and can be ready to eat in
30 minutes.  We like it with tortilla chips on the side or sometimes we use it as a taco
filling for soft taco shells. I enjoy leftovers for lunch (if there are any) over a bed of
lettuce with salsa.

The best part is that most of the ingredients are pantry staples for me and I always keep
a large bag of organic corn in the freezer, so the only items I need to pick up from the
store are the avocado and lime. I'm so happy I found this recipe! Let me know if you
try it and if you love it as much as we do!

Healthy One Pot Quinoa Taco Casserole

1 tablespoon extra virgin olive oil
1/3 cup onion, chopped fine
1 cup tri-color quinoa, rinsed (I use Bob's Red Mill)
1 1/2 cups chicken or vegetable broth
1 - 15 ounce can black beans, drained and rinsed
1 - 14.5 ounce can petite diced tomatoes
1 cup frozen corn kernels
2 tsp. chili powder
1 tsp. cumin
salt and pepper, to taste
1 avocado, peeled and diced
Juice of one lime
2 T chopped fresh cilantro leaves

In a large skillet saute onion in olive oil until onion is soft and translucent.
Add the quinoa, broth, beans, tomatoes, corn, chili powder, cumin, and salt and pepper.
Stir to combine.

Cover and continue to cook over medium high heat until the quinoa is done, stirring
occasionally, about 20 minutes.  Remove from heat and add the lime juice, cilantro
and avocado.  Season with additional salt and pepper if desired.

Serve as a filling for warm tortilla shells or enjoy as is with tortilla chips on the side.

Serves - 4.

Enjoy!

Recipe slightly adapted from Bless This Mess Please