Every year, my family rolls their eyes when I suggest we go for a Family Day walk. Yes, it's February and it tends to be cold. They've never really forgiven me since the year we went on a robust hike at a local conservation centre, and when muttered comparisons were made to Stalingrad in 1943. This year, however, we went on a brief local walk that met everyone's approval, followed by brunch out.
As if that weren't enough, it was also Reading Week at my oldest daughter's university, and she spent part of the week with us. She managed to take a break from schoolwork long enough to help me make this casserole, one of her favourites. It's healthy, it's delicious, and if your family is like mine, they'll love it!
Southwestern Quinoa Casserole
(adapted from Rachel Cooks)
1 1/2 cups cooked quinoa
1/2 can black beans, drained and rinsed
1 1/2 cups corn (fresh or frozen)
1/2 red pepper, chopped
2 cooked chicken breasts, diced
1 1/2 Tbsp taco seasoning
2 Tbsp water
1/4 cup passata (strained tomatoes)
1 1/2 cups of cheese (Cheddar or Monterey Jack)
1 cup panko bread crumbs
2 tsp cold butter, cut into small pieces
Preheat oven to 375 degrees.
In very large bowl, mix together all ingredients except the panko and butter. Spread in a greased casserole dish, or in ramekins for individual servings. Sprinkle top with panko and dot with butter. Bake for 45 minutes (in a casserole dish) or 25 minutes (in ramekins), or until panko is browned and casserole is heated through.