Mexican Quinoa Casserole with Avocado Mousse Dressing | The Dish on Healthy
Mexican Quinoa Casserole with Avocado Mousse Dressing
15 mins prepServes 4
A hearty, healthy, and gluten-free Mexican Quinoa Casserole, resembling a deconstructed taco bowl without rice, packed with protein-rich quinoa, black beans, corn, and tomatoes. Served with a creamy avocado mousse dressing.
For the Casserole: Use a large skillet (preferably one with a lid) and warm it up over medium heat. Drop in the olive oil and the finely minced garlic. Give it a nice stir until fragrant (1-2 minutes).
Throw in ALL the remaining casserole ingredients: quinoa, 1 cup of water or broth, tomatoes, corn, beans, cumin, chili powder, paprika, bay leaves, and sea salt & pepper to taste. Give it a nice stir to integrate and bring it all to a boil. Then reduce to a simmer, cover with a lid, and cook for about 20-25 minutes while stirring occasionally to keep it from sticking to the bottom of the pan. Turn off the heat once the water is all absorbed and the quinoa is fluffing up. Remove the skillet from the burner and let it sit (still covered) for a nice fluffy grain.
For the Avocado Mousse: Simply throw all the mousse ingredients (avocado, cilantro, lime juice, pinch of pepper & sea salt, agave/honey, avocado oil) into your blender until evenly mixed. Don’t over blend; it’s supposed to look like guacamole or a mousse, not a sauce.
