Tomato kale quinoa casserole is one of our family favourite meals and I am so happy to share it with everyone to enjoy! It’s something out of the ordinary, very delicious and uses up extra kale and tomatoes. I loaded up last weekend at the fall fair farmers market, my favorite is the spaghetti squash but I love all the vegetables. My favorite vendor Mary Bridget shares her recipes with me and how to cook certain veggies like the black Spanish radishes boiled with potatoes and mashed. I tried and it was yummy! Up until last year I never cooked squash but Mary Bridget told me how to cook each one and with a little practice I also mastered it. No more canned pumpkin for me. I look forward to blog about squash.

 Mix in casserole dish

 Mix the following in a bowl and put half on quinoa and stock.

1 can diced tomatoes and any extra that needs to be eaten

1 Tbsp chili powder

1 tsp cumin mix

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp 0regano

1/2 tsp salt and pepper

This picture is missing kale

Fry ground meat, any kind then add

small onion chopped

1 chopped red pepper

1/2 cup frozen or fresh corn

1/2 cup black beans

4 cups chopped kale

Then add the rest of tomatoes

then finish with

1 cup shredded cheese

Preheat oven to 350 cover with foil and bake for 40 min, remove foil and bake for 10 min more.

Top with avocado and maybe more shredded cheese.

Feel free to add any extra veggies you may have, such as jalapenos.

Also nacho chips on the side goes well.

I get pretty excited when I have so many locally grown organic veggies!

I wish health and happiness to all!