Mexican Quinoa Fiesta Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8

This Mexican Quinoa Fiesta Casserole is a vibrant, flavor-packed dish that combines the hearty goodness of quinoa with the bold spices of Mexican cuisine. Perfect for a weeknight dinner or a party, it's both nutritious and satisfying.

Why You'll Love This Recipe

  • Satisfying one-dish meal that's easy to make.
  • Loaded with protein-packed quinoa and black beans.
  • A colorful, festive dish that looks as good as it tastes.
  • Customizable with your favorite toppings and heat levels.
  • Perfect for meal prep – it tastes even better the next day!

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

Step-by-step Instructions

Start by preheating your oven to 375°F (190°C). Give the quinoa a thorough rinse under cold water until the water runs clear to remove any bitterness. Set it aside for now.

In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and minced garlic, letting them sauté until they become fragrant and slightly translucent. This usually takes about 2-3 minutes.

Add the diced bell pepper and corn to the skillet. Stir them around until the vegetables are tender, which should take another 5 minutes or so. You want them soft but still vibrant in color.

Stir in the quinoa, vegetable broth, black beans, diced tomatoes, cumin, chili powder, and smoked paprika. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

Transfer the cooked mixture into a greased 9x13 inch casserole dish. Spread it out evenly, then sprinkle the shredded cheddar cheese over the top. Place it in the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.

Once out of the oven, garnish with chopped cilantro and serve with lime wedges on the side. Enjoy the fiesta of flavors!

Tips & Tricks

  • Rinse quinoa thoroughly to remove its natural coating, which can be bitter.
  • If you like more heat, add chopped jalapeños with the bell pepper.
  • Let the casserole rest for a few minutes before serving to let the flavors meld.

Serving Suggestions

This casserole pairs wonderfully with a simple avocado salad or a side of tortilla chips for added crunch. For a complete meal, consider serving it alongside a refreshing margarita or a citrusy iced tea.

Frequently Asked Questions

Can I use another type of cheese?
Absolutely! Monterey Jack or a Mexican cheese blend would work well.
Is there a way to make this dish vegan?
You can use a vegan cheese substitute or simply omit the cheese altogether.
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 3 days.

Ingredients Explained

Quinoa serves as the hearty base, providing a nutty flavor and fluffy texture. Cooking it in vegetable broth instead of water adds depth. Olive oil is used to sauté the onion and garlic, which bring aromatic depth to the dish. Bell pepper and corn kernels add sweetness and crunch. Black beans are packed with protein and fiber, while diced tomatoes bring juiciness and a slight tang.

Cumin, chili powder, and smoked paprika infuse the casserole with warmth and smokiness. Finish with cheddar cheese for creamy richness. Cilantro adds a fresh, herby finish, and a squeeze of lime brightens everything up.

Simplified 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.

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