Delicious and Simple Quinoa Mexican Casserole

A tasty and healthy quinoa casserole with Mexican flavors that is simple to make and full of tasty ingredients. Great for a quick and filling meal!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Sour cream and sliced avocado for serving optional

Instructions:

Preheat the oven to 375F 190C

In a medium saucepan, combine quinoa and vegetable broth

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cheddar cheese, red onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper

Mix well

Transfer the quinoa mixture to a greased casserole dish and spread it evenly

Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted and bubbly

Remove from the oven and let it cool slightly before serving

Serve the quinoa Mexican casserole with optional toppings like sour cream and sliced avocado

Enjoy your Delicious and Simple Quinoa Mexican Casserole!

Aduki Bean & Japanese Yam Lunch Bowl

There is a great mix of spices in this vegan lunch bowl that brings out the earthy flavors of aduki beans, the sweetness of Japanese yam, and the crunchiness of shredded cabbage. This meal is healthy and filling, making it perfect for a healthy lunch.

Ingredients:

• 1 cup cooked aduki beans
• 1 Japanese yam, peeled and cubed
• 2 cups shredded cabbage
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

Preheat oven to 400F 200C

Toss cubed Japanese yam with olive oil, soy sauce, rice vinegar, grated ginger, garlic powder, salt, and pepper in a bowl until evenly coated

Spread seasoned yam cubes onto a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and golden brown

In a large skillet, heat olive oil over medium heat

Add shredded cabbage and saut until wilted, about 5-7 minutes

To assemble the bowl, divide cooked aduki beans, roasted Japanese yam cubes, and sauted cabbage among serving bowls

Serve with cooked rice or quinoa, if desired

Enjoy your nutritious and delicious aduki bean and Japanese yam lunch bowl!

Keto Pizza Stuffed Spaghetti Squash - Farm Life DIY

This recipe for Pizza Stuffed Spaghetti Squash lets you enjoy the tastes of pizza in a dish that is good for people on the keto diet. For farm life DIY fans who want a hearty meal without the carbs, this is the perfect recipe.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni or turkey pepperoni
• 1/4 cup sliced black olives
• 1/4 cup diced bell peppers any color
• 1/4 cup diced onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Start by heating the oven to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down

Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it

Take it out of the oven and let it cool down a bit

Scrape the squash's flesh with a fork to make "spaghetti" strands

Do not take the strings out of the squash shells

Put the garlic powder, dried oregano, and marinara sauce in a small bowl and mix them together

Cover the "spaghetti" strands with the sauce and spread it out evenly between the two halves of the squash

Shred mozzarella cheese, slice pepperoni, add black olives, diced bell peppers, and onions to the top of each half of the squash

Add pepper and salt to taste

Put the stuffed squash halves back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble

If you want, you can add fresh basil leaves as a garnish

Enjoy while hot!

Slow Cooker Vegetarian Pumpkin Black Bean Chili

A rich and flavorful vegetarian chili enhanced by the richness of pumpkin. This dish, perfectly cooked in a slow cooker, is incredibly comforting and simple to make.

Ingredients:

• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes, undrained
• 1 can 15 oz pumpkin puree
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

Add the kidney beans, diced tomatoes, chopped onion, bell pepper, minced garlic, frozen corn, black beans, and vegetable broth to a slow cooker

Add the smoked paprika, cumin, chili powder, salt, and pepper

Mix thoroughly to blend

Vegetables should be cooked for 6 to 8 hours on low heat, covered, or until flavors are well-incorporated and soft

Serve hot, topped with your preferred toppings chopped green onions, sour cream, or shredded cheese