Healthy Quinoa Casserole
This comforting and nutritious casserole combines quinoa with colorful vegetables and spices for a wholesome meal that everyone will love.
Ingredients
For the Casserole
- 1 cup quinoa, rinsed Rinse quinoa to remove saponin for better taste.
- 2 cups vegetable broth Use for cooking quinoa for enhanced flavor.
- 1 can (15 oz) black beans, rinsed and drained Great source of protein.
- 1 cup corn, frozen or fresh
- 1 medium bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium-sized pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- In a large skillet, heat a little olive oil over medium heat. Sauté the diced onions and bell peppers for about 5 minutes until they soften.
- Add in the minced garlic and cook for an additional minute.
- Stir in the black beans, corn, diced tomatoes, cumin, smoked paprika, oregano, salt, and pepper. Mix everything well, allowing the flavors to blend for about 2-3 minutes.
- Combine the cooked quinoa with the vegetable mixture in the skillet, stirring to ensure everything is well combined.
- Transfer the mixture into a greased casserole dish. If using cheese, sprinkle it evenly over the top.
- Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and slightly golden.
- Once baked, let it cool for a few minutes before serving.
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Notes
To store, let cool completely, then transfer to an airtight container. Keeps in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven.