This recipe was one that I modified from online quite a bit and have to hand it to myself- it was delicious! One of the better meals I have made in a while now.
- Water (somewhere between 3-4 cups as needed)
- 2 cups quinoa
- 1/2 chopped yellow onion
- 3 TBsp garlic
- 2 TBsp olive oil
- 1 package TJs vegan chickn strips
- 1 can rinsed/drained kidney beans
- 1 can rinsed/drained black olives
- 1 bag thawed frozen corn
- 1 TBsp cumin
- 1 can tomato paste
- 1 can diced tomatoes
- 1 TBsp oregano
- 2 TBsp chili powder
- 1 cup fresh spinach
- 1 cup daiya mozzarella
- 1 cup daiya pepperjack
- avocado to top
This was a process but not too difficult. First fry the onion and garlic in a little of olive oil. Then add that to a large casserole dish. Add to this the diced tomatoes (do NOT drain first), the quinoa, the water (start with 3 cups and add more if needed to get it a little watery. Then stir in the tomato paste and spices. Bake this dish covered for 30 minutes at 350.
While this is baking I fried the TJs chickn strips in a little olive oil and set aside. I drained/rinsed all the cans that needed that.
Once the first 30 minutes of baking was done I added all the remaining ingredients except the spinach and tostados, recovered and baked another 30 minutes. I did add a little water to the mixture again so that it was visibly a little wet though not soupy.
Once this was baked I stirred in the spinach which wilted in, and served over tostados with avocado on top. Amazing.