Gluten Free Vegetarian Mexican Quinoa Casserole

Tasty,  vegetarian, and gluten free.  It couldn't get better.  I've been trying in these past months to make a few vegetarian meals a week for cholesterol level's sake.  To do this I have to find really exceptional recipes so I don't get any complaints! 

   My daughter got this recipe on Pinterest and shared it with me.  So yesterday I made it, and In spite of all the things I switched or deleted--like I didn't have the poblano chile, and I used almond milk and colby-jack cheese instead of all monterey jack. I also added the black pepper and more salt. Did it come out?  Oh yeah, in fact It was unbelievably delicious.  Even the three men at the table were full of wows.  It's a  great recipe for getting some quinoa in your diet. 

Gluten Free Mexican Quinoa Casserole

1. Prepare vegetables:

(1) Dice 1 onion

(2) Dice 1 red pepper

(3) Dice 1 poblano chile (seeded)

(4) Cook enough black beans to have 1 1/2 cups -2 cups or use a can of beans.

(5) Thaw 2 cups of frozen corn

2. Prepare quinoa: Cook enough quinoa to yield 3 cups.

3. Saute vegetables:  Put 2 T of oil in a skillet and sauté vegetables for about 5 minutes.

4. Prepare gluten free white sauce:
(1) Put 3 T of butter into a skillet and add 3 1/2 T of rice flour and whisk together, slowly add 2 cups of milk (I used almond milk).

(2) Add seasonings: 1 t chili powder, 1 t paprika, 3/4 t cumin, 1/8 t chipotle seasoning,  (I used a bit of canned chipotle), 1 1/2 - 2 t salt, and 1/2 t black pepper.

(3) Cook for 2-3 minutes or until thickened.

(4) Grate 1 cup of colby-jack cheese and stir into the sauce.

(5) Stir in the sauteed vegetables and corn and cook for 1 more minute.
(6)  Taste and make any seasoning adjustments.

5. Combine ingredients - In a 9 x 13 pan put:

(1) Spoon 3 cups of cooked quinoa over the bottom of the pan and then scatter 1 1/2 - 2 cups of black beans.

(2) Add the white sauce/vegetable mixture and stir until all the ingredients are combined.
(3)  Top with some additional cheese

5.  Bake at 350 for 30 minutes.

Serve with the following condiments:
avocado slices, salsa or pico de gallo, and sour cream.

Other Mexican recipes on this blog:

Mexican Casseroles
Texas Style Gluten Free Stacked Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - A great Mexican Enchilada (From my Heritage School Cookbook)
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Gluten Free Mexican Quinoa Casserole  (From an Internet search)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Authentic Chicken Enchiladas Verde  (From a church friend)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)

Tacos, Chimichangas  & Etc.
Rachel Ray's Recipe for the Best Fish Tacos   (From Food Network)
Fantastic Baked Chimichangas  (From my Syre School Cookbook)
Authentic Chicken Flautas  (My hispanic friend Abbie taught me how to make these!)

Delicious Chicken Fajitas  (A mix of many recipes)
Fabulous Vegetarian Gluten Free Fajitas   (From an Internet search)
Easy Gluten Free Baked Taquitos  (From a newspaper clip)

Beans & Rice
The Best Homemade Refried Beans  (From an Internet search)
Texas Pinto Beans & Rice  (From my Texas airport cookbook)

Mexican Chicken & Beef
Anna's Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Fantastic Gluten Free Carne Asada!  (From an Internet search--a combination of sites)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

Soups
Mexican Chicken Soup- A Great Remedy for Colds & Flu  (I got this over 25 years ago from a Mexican cookbook)
Bethany's Crowd Pleasing Tortilla Soup  (From a friend in Califiornia)
Southwest Turkey Soup   (From my Syre School Cookbook)

Salads
Baja Salad with Black Beans & Quinoa  (My own version of something I ate in Seattle)
Mexican Salmon & Mango Salad  (Modification of a Betty Crocker recipe)