My Delightful Quinoa Casserole
Bursting with vibrant vegetables, hearty quinoa, and flavorful spices, My Delightful Quinoa Casserole is a wholesome, gluten-free dish that’s perfect for busy weeknights or casual gatherings. This simple yet satisfying recipe combines protein-packed quinoa with black beans, zucchini, and red bell peppers, all simmered in aromatic cumin, paprika, and oregano for a bold flavor profile. Topped with gooey melted cheddar or your favorite vegan cheese, this baked casserole is comforting and crowd-pleasing. Easy to prepare in just under an hour, it’s a versatile main course or side dish that can be customized with your choice of garnishes like fresh parsley or cilantro. Perfectly balanced and full of nutritious ingredients, this casserole is a must-try for healthy, family-friendly meals!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes, drained
- 15 ounces canned black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1.5 cups shredded cheddar cheese (or vegan cheese)
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little olive oil or non-stick spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet, and cook for 5 minutes until they start to soften.
Stir in the drained diced tomatoes, black beans, ground cumin, paprika, oregano, salt, and black pepper. Cook for another 2-3 minutes to blend the flavors.
Remove the skillet from heat and stir in the cooked quinoa until well combined.
Transfer the quinoa mixture to the prepared casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese (or vegan cheese) evenly over the top of the casserole.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley or cilantro, if desired.
Enjoy your Delightful Quinoa Casserole as a main course or a hearty side dish!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 6885 mg | 299% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 29.9 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1590 mg | 122% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3362 mg | 72% | |
*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.
