Ingredients
Scale
- 1 cup quinoa
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 1 cup corn (fresh or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the chopped onion and minced garlic until soft.
- Add the quinoa, black beans, diced tomatoes, corn, vegetable broth, cumin, chili powder, salt, and pepper, stirring to combine.
- Bring to a boil, reduce heat, and simmer for 15 minutes or until the quinoa is cooked.
- Transfer to a baking dish and sprinkle cheese on top if using.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
Rinse quinoa thoroughly to remove bitter coating. Let the casserole rest for 5-10 minutes after baking to settle flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg