Mexican Quinoa Casserole
User Reviews
4.8
Mexican Quinoa Casserole
Description
This casserole starts by simmering quinoa in water until fluffy. Sweet potatoes, red bell peppers, and onions provide a tender roasted vegetable base, seasoned lightly with taco seasoning. The cooked quinoa is mixed with black beans, green onions, cilantro, and additional seasoning, then layered over the veggies. Salsa adds moisture and flavor before a cheese topping completes the casserole.
Baked covered first, then uncovered to melt and brown the cheese, this casserole offers a combination of tender vegetables, spiced grains, and melted cheese. The toppings of Greek yogurt, avocado, green onion, and cilantro introduce cool, creamy, and herbal contrasts to the warm casserole.
This dish serves well as a filling vegetarian main or side and can be served immediately after baking.
Ingredients
- 1 cup water
- ½ cup quinoa dry
- 3 cups sweet potato peel and diced
- 1 red bell pepper diced, medium
- ½ yellow onion diced, small
- 1 Tablespoon taco seasoning 1 teaspoon, McCormick, gluten-free
- black soybeans rinsed and drained, or black beans, one 14-oz can
- ¼ cup green onion sliced
- ¼ cup cilantro chopped
- 1 ½ cups salsa mild, medium or hot, prepared
- 2 cups Mexican cheese blend shredded
- Greek yogurt avocado, extra green onion and cilantro (for topping, 2% fat
Instructions
- Bring the water and quinoa to a boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
- Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
- In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
- Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
- Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.
- Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 348kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
