Recipe: Cheesy Chipotle Quinoa Bake

Name: Recipe: Cheesy Chipotle Quinoa Bake
Ingredients: 2 tbsp extra-virgin olive oil; 1 yellow onion, finely chopped; 4 garlic cloves, minced; 2 canned chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce; 1 tbsp ground cumin; 1 680-ml jar passata (pureed tomatoes); ½ cup water; 1 398-ml can diced fire-roasted tomatoes; 2 tbsp tamari; 1 cup dried quinoa, rinsed and drained; 1 398-ml can pinto beans, drained and rinsed; 1½ cups frozen corn kernels; 2 cups shredded aged cheddar cheese, divided; ¾ cup chopped fresh cilantro leaves, plus more for garnish; ½ cup quick pickled red onions* (*You can use the radish-pickling process from the Crispy Rice Salad recipe—just replace the radishes with thinly sliced red onion and omit the chilies.); 2 scallions, thinly sliced

westernliving.ca

Evergreen Kitchen's Bri Beaudoin shares a new comfort-food classic from her cookbook.

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Ingredients

2 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
2 canned chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
1 tbsp ground cumin
1 680-ml jar passata (pureed tomatoes)
½ cup water
1 398-ml can diced fire-roasted tomatoes
2 tbsp tamari
1 cup dried quinoa, rinsed and drained
1 398-ml can pinto beans, drained and rinsed
1½ cups frozen corn kernels
2 cups shredded aged cheddar cheese, divided
¾ cup chopped fresh cilantro leaves, plus more for garnish
½ cup quick pickled red onions* (*You can use the radish-pickling process from the Crispy Rice Salad recipe—just replace the radishes with thinly sliced red onion and omit the chilies.)
2 scallions, thinly sliced