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!
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- Prep time
- 25 min
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- Servings
- 10 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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nonstick cooking spray
- 1
- 1
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olive oil
- 3 tsp
- 3 tsp
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onion(s) (diced)
- 1
- 1
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large green pepper (diced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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quinoa
- 2 cup
- 2 cup
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low sodium chicken broth (low-sodium, reduced-fat)
- 1 cup
- 1 cup
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water
- 2 1/2 cup
- 2 1/2 cup
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black beans (15.5-ounce, no-salt added, rinsed and drained)
- 1 can
- 1 can
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tomatoes (14.5-ounce, diced)
- 1 can
- 1 can
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chili powder (1)
- 1 tbsp
- 1 tbsp
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cumin
- 1 tsp
- 1 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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cheddar cheese (reduced-fat shredded)
- 1 1/2 cup
- 1 1/2 cup
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Recommended for You
-
Chicken and Black Bean Burritos
15 min4 -
Cacerola mexicana de Quinua
25 min10 -
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.
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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.