I love quinoa. Can you tell? This Mexican quinoa casserole is hard to beat.
Quinoa is arguably the best plant-based source of protein. It includes all nine essential amino acids in adequate quantities. So when you whip up this Mexican quinoa casserole, there’s no missing the meat over here.
I was thrilled with the results of this dish when I made it last night for friends. They all raved about the flavor. I actually served it as an appetizer but it’s very filling and satisfying. It’s equally terrific served as a main dish for a nice vegetarian meal.
Rich spices, lots of veggies, plenty of quinoa, delicious black beans, and melted cheese. Can you taste it already? The black beans, corn, and cheese prove to be a perfect companion to quinoa in this casserole. Serve with your favorite tortilla chips, and watch it disappear.
- 1 cup quinoa, dry
- 2 cups water
- ½ teaspoon salt
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 cup frozen corn kernels
- 3 any color bell peppers, diced
- ½ jalapeño pepper, seeded and diced
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tbsp fresh lime juice
- 2 cups chopped plum tomato, seeded
- 15 oz can of black beans, rinsed and drained
- ½ cup plus 2 tbsp (for garnish) cilantro, chopped
- ¼ cup plus ¼ cup (for garnish) green onions, chopped
- ¼ cup ripe olives, sliced
- 1 cup Monterey Jack cheese, shredded
- Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
- Add to a large mixing bowl and set aside.
- Preheat oven to 350°F and set aside an 8” x 11” baking dish.
- Preheat large skillet on medium heat and add olive oil. Add garlic and cook for 20 seconds mixing often. Add corn, bell peppers, jalapeno pepper, cumin and chili powder. Sauté for 3 minutes. Add lime juice and tomatoes and sauté for another 3 minutes. Transfer to the quinoa mixture.
- To the quinoa mixture add black beans, ½ cup cilantro, ¼ cup green onions, and olives.
- Combine all the ingredients.
- Transfer the mixture to the baking dish, top with cheese and bake for 30 minutes, uncovered. Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm. Serve warm with tortilla chips
Sites That Link to this Post
- Tuesday Tired | VeggieDane | November 12, 2013
- Quinoa Recipes Collection - MotivaNova - MotivaNova | November 24, 2013
- My Winter Survival Guide | bakingbreak | January 28, 2014
- quinoa mexican casserole bake protein paleo gluten free vegetarian | January 13, 2015