I adapted this recipe from a co-worker!
1 cup Quinoa - rinsed
1 can Rotel
1/2 tsp cumin
1 1/2 cups veggie stock
Add everything to the rice cooker, stir and cook until one cycle. Turn it back on if all the liquid isn't absorbed.
2 1/2 cups beans(I used Great Northern - cooked myself, but canned will work)
1 tsp dried cilantro (fresh is better)
1 cup Salsa
2 tsp Taco Seasoning (heaping)
S&P
Add everything to a food processor and blend until almost smooth.
Cut 4 peppers (I used poblano and red peppers) in half long ways. De-seed and remove membranes. Bake on 400 for 15 minutes in a shallow baking dish, sprayed with cooking spray.
Remove from the oven and add 1 layer of beans and 1 layer of quinoa mixture. Add avocado slices to the top (optional) and bake for 20 minutes covered. Serve with lime wedges and top with cheese if you like. Share & Enjoy!!
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