Description
A hearty and healthy Mexican quinoa casserole packed with flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water.
- In a large pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer. Cook for 15 minutes.
- In a skillet, sauté onion and garlic until soft.
- Add bell pepper, corn, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Add the cooked quinoa to the skillet and mix thoroughly.
- Transfer the mixture to a baking dish. Top with cheese if using.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Let cool for a few minutes before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- This dish can be made ahead of time and reheated.
- Vegan cheese can be used for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: mexican quinoa casserole, healthy casserole, quinoa recipes