I love this dish served with a spinach salad or steamed vegetables on the side. Makes enough for leftovers, which by the way is incredible the next day!
1 cup dry quinoa
1 cup salsa (you choice of heat)
2 large omega-3 eggs
1 cup shredded 2% cheddar cheese (I like to use sharp old white cheddar)
2 cups shredded sweet potato (use a box grater or a food processor)
3 cups cooked black beans (or 2 cans, drained and rinsed)
1 tbsp ground cumin
1 tbsp chili powder
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped, for garnish
Liberal pinches sea salt and pepper
Cook quinoa according to package directions.
Preheat oven to 350°F.
Mix quinoa, black beans, sweet potatoes, half the cheese, garlic, spices, salt and pepper in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetable-bean mixture.
Pour all ingredients into a 9x9 casserole dish coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered.
Serve on a bed of spinach (optional) and garnish with cilantro.
Servings: 8
Per Serving: 260 calories, 5g fat, 40g carbs (10 fiber), 16g protein
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