Salsa-Quinoa Layer Bake

• 2 cups water
• 1 cup quinoa, uncooked
• 1/2 cup canned drained no-salt-added kidney beans
• 2 Tbsp. (1/4 of 35-g pkg.) 40%-less-sodium taco seasoning mix, divided
• 1 each green and yellow zucchini, cut into thin lengthwise strips
• 1 red pepper, cut into thin strips
• 1 cup salsa
• 1 cup Cracker Barrel Shredded Light Tex Mex Cheese

1. Heat oven to 350 degrees F.
2. Bring water and quinoa to boil in saucepan on medium-high heat; simmer on medium-low heat 15 min.
3. or until water is absorbed.
4. Transfer to medium bowl; cool.
5. Stir in beans and 1 Tbsp.
6. seasoning mix.
7. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers.
8. Sprinkle with remaining seasoning mix; top with salsa.
9. Bake 35 min.
10. or until heated through.
11. Top with cheese; bake 5 min.
12. or until melted.

water, quinoa, salt, taco, zucchini, red pepper, salsa, cheese

Taken from www.kraftrecipes.com/recipes/salsa-quinoa-layer-bake-132755.aspx (may not work)