Quinoa Mexi 6-Layer (Ww Core) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I stumbled across this recipe on the Weight Watchers Core board. It is absolutely 100% core. I have made it a couple dozen times since and have tweaked it to (my personal) perfection! It is so temptingly delicious and filling, I recommend taking a portion out and immediately freezing the rest in containers for lunches. It is great with a little No Fat Sour Cream as a condiment. Ingredients:
1 cup quinoa |
2 teaspoons olive oil |
1 lb extra lean ground beef |
1 small onion, chopped |
1 -2 garlic clove |
1 teaspoon coriander |
2 teaspoons chili powder |
2 teaspoons oregano |
4 -6 dashes hot sauce |
1 (14 ounce) can corn, drained |
1 (19 ounce) can black beans, rinsed |
1 (28 ounce) can whole tomatoes, broken up by hand |
1 cup herdez red salsa |
3/4 cup soy cheese |
Directions:
1. Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
2. While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
3. Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
4. Spread quinoa in a large baking dish.
5. Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
6. Bake at 450°F for 20 minutes.
7. Broil for an additional 3-5 minutes to turn the cheese golden.
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