Description
A healthy and flavorful Mexican quinoa casserole packed with vegetables and spices.
Ingrédients
L'échelle
- 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