California Casserole
Experience the vibrant flavors of the West Coast with this California Casserole, a wholesome and colorful dish bursting with fresh ingredients like quinoa, black beans, zucchini, and cherry tomatoes. Layered with melted cheddar cheese and topped with a creamy avocado-cilantro topping, this casserole is as visually stunning as it is delicious. The combination of protein-packed quinoa and beans makes it a hearty vegetarian option, while the squeeze of fresh lime juice adds a zesty twist. Ready in under an hour and perfect for family dinners or meal prep, this healthy and satisfying recipe brings a taste of California sunshine to your table.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) cooked black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 large avocado, diced
- 1 large lime, juiced
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.
Add the diced red bell pepper and zucchini to the skillet. Continue to sauté for another 5 minutes, until the vegetables are tender.
Stir in the cherry tomatoes and black beans, cooking for an additional 2–3 minutes until heated through. Season with salt and black pepper.
In a large mixing bowl, combine the cooked quinoa with the sautéed vegetables and black beans. Mix well.
Transfer the mixture to a greased 9x13-inch casserole dish. Spread it out evenly, then top with shredded cheddar cheese.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
While the casserole bakes, prepare the avocado topping. In a small bowl, combine the diced avocado, lime juice, and chopped cilantro.
Once the casserole is done baking, remove it from the oven and let it cool for 5 minutes.
Top the casserole with the avocado mixture right before serving.
Serve warm and enjoy this fresh, California-inspired casserole!
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 19.2 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1047 mg | 81% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
