Mexican Quinoa Fiesta Casserole

Discover the vibrant flavors of Mexico with this easy-to-make Mexican Quinoa Fiesta Casserole. Packed with protein-rich quinoa, black beans, and a medley of vegetables, this casserole is perfect for a nutritious weeknight dinner or a festive party dish.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 cup quinoa

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 cup corn kernels

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C).

2. Rinse the quinoa under cold water until the water runs clear.

3. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant.

4. Add the diced bell pepper and corn to the skillet, cooking until the vegetables are tender.

5. Stir in the quinoa, vegetable broth, black beans, diced tomatoes, cumin, chili powder, and smoked paprika.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

7. Transfer the mixture to a greased 9x13 inch casserole dish. Top with shredded cheddar cheese.

8. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

9. Garnish with chopped cilantro and serve with lime wedges.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 1-2 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.