Oh, the vibrant flavors of Mexican cuisine! It’s like a fiesta on your plate, and this Mexican quinoa casserole is no exception. Bursting with fresh vegetables, zesty spices, and the wholesome goodness of quinoa, it’s a dish that makes healthy eating feel like a celebration. I love how easy it is to whip up—just toss everything together and let the oven do the magic! Plus, it’s packed with protein and fiber, making it a satisfying meal for any time of the day. Trust me, this casserole will become a staple in your kitchen!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup quinoa, rinsed under cold water
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, either frozen or canned
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup salsa
- 1 cup shredded cheese (optional for a cheesy topping)
- Salt and pepper to taste
How to Prepare Mexican Quinoa Casserole
Step 1: Preheat and Prepare
First things first, you’ll want to preheat your oven to 375°F (190°C). This is super important because it helps the casserole cook evenly. While that’s heating up, grab a fine-mesh strainer and rinse your quinoa under cold water. This little step removes any bitterness and makes your dish taste way better! Just give it a good rinse and set it aside for now.
Step 2: Cook the Quinoa
In a medium-sized pot, combine the rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil over medium-high heat, and once it’s bubbling away, reduce the heat to low. Cover it up and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa has absorbed the liquid and looks fluffy. Trust me, the aroma is heavenly!
Step 3: Sauté Vegetables
While your quinoa is cooking, grab a skillet and heat a splash of olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing them until they’re soft and fragrant—about 3-4 minutes. Then, add in the diced bell pepper, corn, and drained black beans. Sprinkle the cumin and chili powder over everything and let those spices mingle for another 5 minutes. The colors and smells will make you feel like you’re in a fiesta!
Step 4: Combine Ingredients
Once everything is nicely cooked, it’s time to bring it all together! Stir the cooked quinoa into the sautéed veggie mixture and pour in the salsa. Give it a good mix to combine everything evenly. Season with salt and pepper to taste, and then transfer the entire mixture into a greased baking dish. If you’re feeling cheesy, sprinkle that shredded cheese on top now!
Step 5: Bake
Pop that baking dish into your preheated oven and let it bake for about 20-25 minutes. You’ll want it heated through and maybe a little bubbly on the edges. If you added cheese, it should be melted and golden. When it’s ready, take it out and let it cool for a few minutes before serving. Wow, your kitchen is going to smell amazing!
Why You’ll Love This Recipe
- Nutritious: Packed with protein, fiber, and a rainbow of veggies, this casserole is both satisfying and good for you.
- Easy to Make: With simple steps and minimal prep, you can whip this up even on the busiest of weeknights.
- Packed with Flavor: The combination of spices and salsa brings a deliciously zesty kick that’s hard to resist!
- Vegetarian-Friendly: This dish is perfect for anyone following a vegetarian diet, and it’s hearty enough to satisfy meat-lovers too!
- Versatile: Feel free to swap out veggies or add your favorite toppings—there’s no wrong way to enjoy it!
Tips for Success
To make your Mexican quinoa casserole truly shine, always choose the freshest vegetables you can find. They not only taste better but also add vibrant colors to your dish! If you’re prepping ahead of time, feel free to assemble the casserole and store it in the fridge for up to a day before baking—just cover it tightly. And if you’ve got leftovers (which is rare, but hey!), this casserole freezes beautifully. Simply portion it out in airtight containers, and you’ll have a quick meal ready to go whenever you need it. Trust me, these tips will take your casserole to the next level!
Nutritional Information
Here’s a quick look at the nutritional values for this delicious Mexican quinoa casserole. Each serving (about 1 cup) contains approximately 300 calories, 8g of fat, 12g of protein, and 50g of carbohydrates. Plus, you get a fantastic 10g of fiber! Keep in mind, these values are estimates, but they’re pretty spot-on for a healthy, hearty meal!
FAQ Section
Got questions about your Mexican quinoa casserole? No problem! If you’re wondering about storage, just keep any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze portions for later—just thaw overnight in the fridge before reheating. Looking to switch things up? Feel free to substitute the black beans with chickpeas or add in some spinach for extra greens! And if you’re following a gluten-free diet, rest assured, this casserole is naturally gluten-free! You can even make it spicy by adding jalapeños or your favorite hot sauce!
Serving Suggestions
To complement your Mexican quinoa casserole, I love serving it with a refreshing side salad—think crisp greens tossed with lime vinaigrette! You could also warm up some tortillas for a fun wrap option. And don’t forget a scoop of guacamole or a dollop of sour cream; they add the perfect creamy contrast!
For more information on the health benefits of quinoa, check out this Healthline article.
If you’re looking for more delicious vegetarian recipes, visit our vegetarian section.
For a great side dish, consider making Greek salad to accompany your casserole!
Imprimer
Mexican quinoa casserole: 5 Flavorful Reasons to Savor
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
A healthy and flavorful Mexican quinoa casserole packed with vegetables and spices.
Ingrédients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup salsa
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, sauté onion and garlic until soft.
- Add bell pepper, corn, black beans, cumin, chili powder, and salsa to the skillet.
- Stir in cooked quinoa and mix well. Season with salt and pepper.
- Transfer the mixture to a baking dish. Top with cheese if using.
- Bake for 20-25 minutes until heated through.
Notes
- Use any vegetables you like.
- Can be made ahead and stored in the fridge.
- Freezes well for later use.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 300
- Sucre: 3g
- De Sodium: 400mg
- La graisse: 8g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 10g
- La protéine: 12g
- Le taux de cholestérol: 10mg
Mots-clés: quinoa, casserole, Mexican, healthy, vegetarian
