{Vegetarian} Southwestern Quinoa Casserole

We used this "casserole" as more of a chip dip, but it definitely fed my family as a meal.  Due to the fact that I was suddenly out of shredded cheese in the fridge, I messed with the original recipe a bit and added cream cheese instead. I was skeptical that it would turn out, but it was much more delicious than I expected! 

FYI: Quinoa (pronounced "KEEN-wah") is a gluten-free food that is full of fiber and protein.  It hardly has any taste and is slightly crunchy, but was hidden very well in this dish.  I buy mine at Trader Joe's and I've heard that they sell it at Costco in bulk.  Give it a try!

Ingredients

• 3/4 cup quinoa
• 1 can Rotel tomatoes
• 1 can black beans, drained
• 1 cup frozen corn
• 1/2 cup vegetable broth
• 1 tsp of cumin
• 1 tsp of garlic powder
• 1/2 tsp of coriander
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 oz cream cheese (low fat works fine)
• 4-8 oz. shredded cheddar, Monterey Jack, or Mexican cheese

1. Preheat oven to 400 degrees.
2. Rinse quinoa in a mesh strainer.
3. Except the cream cheese and shredded cheese, mix all ingredients in a 2 quart casserole dish.
4. Cover with foil and bake 30 minutes.
5. Remove foil and stir.
6. Bake uncovered an additional 20 minutes, until most of the liquid is absorbed.
7. Stir in cream cheese and sprinkle with shredded cheese.
8. Continue cooking until the cheese melts, about 5-10 minutes.

Serve warm with tortilla chips.