Description
This Mexican Quinoa Casserole is a fiesta in a dish – all the bold flavors you crave with half the effort of traditional Mexican cooking.
Ingredients
Scale
- 1½ cups (255g) uncooked quinoa, rinsed thoroughly
- 3 cups (710ml) vegetable or chicken broth
- 1 tablespoon (15ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 can (15oz/425g) fire-roasted diced tomatoes
- 1 can (4oz/113g) diced green chilies
- 1 cup (175g) frozen corn kernels
- 2 cups (226g) shredded Mexican cheese blend, divided
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 1 lime, cut into wedges for serving
- Optional toppings: avocado slices, sour cream, diced jalapeños
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Rinse quinoa under cold water using a fine-mesh strainer.
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add bell pepper and cook another 2-3 minutes.
- Stir in garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
- Add rinsed quinoa and stir to coat with spices. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, until quinoa has absorbed most liquid but is still slightly underdone.
- Remove from heat and fold in black beans, diced tomatoes with juice, green chilies, corn, 1 cup of shredded cheese, and chopped cilantro.
- Transfer mixture to prepared baking dish and spread evenly. Top with remaining cheese.
- Bake uncovered for 20-25 minutes, until cheese is bubbly and beginning to brown. For an extra-golden top, broil for the final 2 minutes.
- Let rest for 5 minutes before serving. Garnish with additional cilantro and serve with lime wedges and optional toppings.