Baked Mexican Quinoa Casserole

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup uncooked quinoa
• 28 ounces diced tomatoes, with liquid
• 1/2 cup water
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 11 ounces chickpeas
• 3 cups Baby Spinach

1. Preheat oven to 350°F.
2. Heat 1 tbsp olive oil in pan. Add onion and garlic, and saute about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
3. Add quinoa, tomatoes, chick peas, water, tomato paste and spices. Season with salt and pepper and stir to combine.
4. COVER and place in oven
5. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
6. Top with sour cream, diced avocado and/or cilantro and serve.

vegetable oil, onion, garlic, quinoa, tomatoes, water, tomato paste, cumin, oregano, chili powder, chickpeas, spinach

Taken from www.food.com/recipe/baked-mexican-quinoa-casserole-517650 (may not work)