Quinoa Mexi 6-Layer

Quinoa Mexi 6-Layer
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

Directions:

1
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.
2
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
3
Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
4
Spread quinoa in a large baking dish.
5
Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
6
Bake at 450°F for 20 minutes.
7
Broil for an additional 3-5 minutes to turn the cheese golden.


Read more: http://www.food.com/recipe/quinoa-mexi-6-layer-ww-core-302218#ixzz1h9GZVgeA