Description
A simple baked casserole featuring quinoa, black beans, corn, and Mexican-style spices.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic to the skillet and cook for 1 minute more.
- In a large bowl, combine the cooked quinoa, onion mixture, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, and salt. Mix well.
- Transfer the mixture to the prepared baking dish.
- If using cheese, sprinkle it evenly over the top.
- Bake for 20 minutes, or until heated through and the cheese is melted and bubbly.
Notes
- You can substitute brown rice for quinoa if desired, adjusting the cooking time as needed.
- For extra flavor, add 1/4 cup chopped fresh cilantro to the mixture before baking.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 550
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 12
- Protein: 16
- Cholesterol: 5
Keywords: Mexican Quinoa Casserole, vegetarian casserole, black bean corn quinoa, easy weeknight meal, healthy bake