INGREDIENTS
INSTRUCTIONS
NUTRITION INFORMATION
INGREDIENTS
- 2 cups water
- 2 tsp salt
- 1 cup quinoa
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cups chopped kale
- 1 clove garlic, minced
- 1-28oz can diced tomatoes, drained (reserve the liquid)
- ¼ tsp salt
- ⅛ tsp black pepper
- 3 dashes green dragon sauce (optional)
- 1- 15.5oz can pinto beans
- ½ cup frozen corn
- 1-8oz bag GO VEGGIE Vegan Mexican Style Shreds
INSTRUCTIONS
- Bring water to boil in a medium size saucepan. Add alt and quinoa, reduce heat and simmer, covered, for 15-18 minutes. Drain well and set asid
- Preheat oven to 375F. Coat a 10.5 x 7 baking dish with cooking spay
- In a large non stick skillet, heat olive oil. Cook onion over medium heat for 2 minutes. Add kale and cook for 2 minutes until it starts to wilt. Add garlic and continue cooking for another 2 minutes. Add tomatoes and green dragon sauce (if using). Season with salt and pepper, cook for 5 more minutes and set aside
- In a large bowl, combine quinoa, beans, corn, kale mixture, 1 cup reserved tomato liquid and ½ of vegan Shreds. Transfer to the baking dish and bake for 45 minutes
- Remove form the oven, sprinkle the remaining cheese on top and bake for 3 more minutes or until the cheese has melted. Serve warm
Recipe by: May I Have That Recipe
NUTRITION INFORMATION
