Mexican Quinoa Casserole
Summary
This nutrition-packed dish is great as an entrée. It’s got protein from the quinoa and beans and also provides you with some vegetables!
-
- Prep time
- 25 min
-
- Servings
- 10 Servings
-
- Serving size
-
1/2 cup
Ingredients
Ingredients
- nonstick cooking spray
- 1
- 1
- olive oil
- 3 tsp
- 3 tsp
- onion(s) (diced)
- 1
- 1
- large green pepper (diced)
- 1
- 1
- garlic (minced)
- 2 clove
- 2 clove
- quinoa
- 2 cup
- 2 cup
- low sodium chicken broth (low-sodium, reduced-fat)
- 1 cup
- 1 cup
- water
- 2 1/2 cup
- 2 1/2 cup
- black beans (15.5-ounce, no-salt added, rinsed and drained)
- 1 can
- 1 can
- tomatoes (14.5-ounce, diced)
- 1 can
- 1 can
- chili powder (1)
- 1 tbsp
- 1 tbsp
- cumin
- 1 tsp
- 1 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- cheddar cheese (reduced-fat shredded)
- 1 1/2 cup
- 1 1/2 cup
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Directions
Directions
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Preheat the oven to 350 degrees F. Spray a 9x14-inch baking dish with cooking spray.
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Heat the olive oil in a pot over medium-high heat. Add the onions and green pepper, and sauté until the onions turn clear. Add the garlic and sauté for another 30 seconds.
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Add all remaining ingredients except the cheddar cheese. Bring to a boil. Reduce the heat and simmer 20 minutes.
-
Pour quinoa mixture into the baking dish and spread evenly. Top with cheddar cheese and bake 10 minutes until the cheese is melted and slightly golden.