Southwestern Quinoa Tamale Pie

Discover a nutritious twist on the classic tamale pie with our Southwestern Quinoa Tamale Pie, loaded with vibrant vegetables and spices for an easy, gluten-free family dinner.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 cup quinoa

2 cups water

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup corn kernels

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheddar cheese

1/4 cup chopped cilantro

1 lime, cut into wedges

Instructions

1. Preheat the oven to 375°F.

2. Rinse the quinoa under cold water and then combine with 2 cups of water in a saucepan.

3. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the water is absorbed.

4. In an oven-safe skillet, heat olive oil over medium heat. Add onions and garlic, sauté for 3-4 minutes until translucent.

5. Stir in bell pepper, corn, and black beans, cooking for another 3 minutes.

6. Add diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper, mixing well.

7. Fold in cooked quinoa and remove from heat.

8. Sprinkle cheese evenly over the top and bake in the oven for 15 minutes until the cheese is melted and bubbly.

9. Garnish with chopped cilantro and serve with lime wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a microwave-safe dish for 1-2 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.