Today we are making a taco casserole. It is something that can be made ahead of time which makes it easy if dinner time is hectic in your house. This recipe can be easily modified to fit your ingredients, use this as a base or a guide, or follow it directly.
Today I am going to make a Peruvian inspired kaniwa quinoa and amaranth pilaf. I am using three different grains in this pilaf but they are all interchangeable. I am also using an aji amarillo which is a sweet and spicy chili pepper used in Peruvian cooking. This recipe is gluten free, high in nutrition like iron and protein and easy to make.