Description
A flavorful Mexican quinoa casserole that’s hearty and nutritious.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a pot, rinse quinoa under cold water.
- Add quinoa and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, bell pepper, onion, garlic, chili powder, cumin, and salt.
- Transfer the mixture to a greased baking dish.
- If using, sprinkle cheese on top.
- Bake for 25-30 minutes until heated through.
Notes
- Serve with avocado or sour cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: mexican quinoa casserole