Tuesday, February 17, 2009

Quinoa Blackbean Casserole

You know I love a super food... and a new protein source.
Quinoa is my new favorite:

Quinoa, (pronounced KEEN-WAH), is a grain that can be used as a side dish or a main meal. Dried quinoa looks like tiny white pearls, and is sometimes referred to as vegetable caviar. When cooked, it opens slightly and has a texture similar to hearty brown rice.

Quinoa is a great source of iron and fiber. It’s great in a cold summer salad like tabouli, mixed up with some stir-fried veggies, or plain, cooked in water or broth.

This week I tried a dish I call Quinoa Blackbean Casserole.

2 cans blackbeans
1 small can green chilis
1/2 cup chopped onion
2 carrots, grated
2 eggs beaten
1/2 cup breadcrumbs
2 tablespoons flaxseed
1 tablespoon EVOO
1 teaspoon sesame oil
2 teaspoons cumin
2 teaspoons curry
2 teaspoons red pepper
salt and pepper to taste

In food processor, pulse 1 can or beans, chilis, breadcrumbs, carrots, onion and oil. Add eggs.
In bowl sift other ingredients, add mixture and remaining beans. Bake at 350 for 30 minutes.

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