Mexican Quinoa Casserole

Mexican Quinoa Casserole
Photo Credit: Peter Papoulakos.
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
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 240

  • Total Fat 6g
    • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 190mg
  • Total Carbohydrate 35g
    • Dietary Fiber 5g
    • Total Sugars 5g
  • Protein 13g
  • Potassium 500mg
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • olive oil
    3 tsp
  • onion(s) (diced)
    1
  • large green pepper (diced)
    1
  • garlic (minced)
    2 clove
  • quinoa
    2 cup
  • low sodium chicken broth (low-sodium, reduced-fat)
    1 cup
  • water
    2 1/2 cup
  • black beans (15.5-ounce, no-salt added, rinsed and drained)
    1 can
  • tomato(es) (14.5-ounce, diced)
    1 can
  • chili powder (1)
    1 tbsp
  • cumin
    1 tsp
  • black pepper
    1/4 tsp
  • cheddar cheese (reduced-fat shredded)
    1 1/2 cup
Directions

Directions

  1. Preheat the oven to 350 degrees F. Spray a 9x14-inch baking dish with cooking spray.

  2. 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.

  3. Add all remaining ingredients except the cheddar cheese. Bring to a boil. Reduce the heat and simmer 20 minutes.

  4. 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.

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