Veggie Fajita Quinoa Casserole

  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed chipotle chili flakes (add a little more if you like heat)
  • 1 and 1/2 tablespoons chili powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons cumin
  • 1 and 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • (1) 28 ounce can crushed tomatoes
  • 1 cup canned white beans, drained and rinsed
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 and 1/2 cups Colby-Jack cheese, shredded
  • Diced avocado, tomato, cilantro, and red onion, diced, for garnish (optional)
  1. Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
  2. In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
  3. Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
  4. Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
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