Quinoa and Chili Casserole

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I will make this again in a few days, it is that good.

 

Quinoa and Chili Casserole

 

2/3 cup pine nuts

1 tablespoon plus 1 teaspoon vegetable oil, divided

use

1 cup quinoa (rinsed real well)

2 tablespoons coarsely chopped oven-dried tomatoes or

sun dried

1 1/2 cups vegetable broth

1/2 cup chopped green onions

2 tablespoons chopped fresh cilantro

2 to 3 teaspoons balsamic vinegar

salt and freshly ground pepper to taste

2 4 ounce cans whole green chilies

1 cup shredded Monterey Jack cheese

 

Heat 1 teaspoon oil in a large, 4 to 5 quart saucepan

over medium heat; add pine nuts and stir until lightly

toasted. Remove from pan and set aside.

Add remaining 1 tablespoon oil into same pan and add

the quinoa. Stir constantly over medium-high heat

until quinoa gives off a toasted aroma, about 3

minutes.

Add tomatoes and broth and bring to a boil. Cover,

reduce heat, and simmer, stirring occasionally, until

quinoa is tender, about 10 minutes. Remove from heat

and stir in pine nuts, green onions and cilantro.

Season with vinegar, salt and pepper. Cover and let

stand.

Drain chilies and split in half lengthwise; discard

seeds. Arrange half the chilies in a 2-quart casserole

(12 x 8 x 2-inch). Spread quinoa mixture evenly over

chilies. Top with remaining chilies and sprinkle with

the cheese.

Bake in a 375 degree oven for 20 minutes or until hot

and cheese has melted. Serves 6.

 

 

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