Quinoa and Green Chile Casserole
Bursting with bold Southwestern flavors, this quinoa and green chile casserole is a hearty, wholesome dish perfect for busy weeknights or casual gatherings. Packed with protein-rich quinoa, black beans, sweet corn, and the kick of diced green chiles, this casserole offers layers of robust flavor and creamy comfort thanks to a blend of cheddar and Monterey Jack cheeses. Seasoned with aromatic cumin and chili powder, the dish is baked to golden, bubbling perfection and can be customized with a sprinkle of fresh cilantro. With just 15 minutes of prep and a short baking time, this recipe is an easy-to-make vegetarian delight that delivers big on taste, nutrition, and convenience.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 4-ounce cans Canned diced green chiles
- 1 15-ounce can Black beans, rinsed and drained
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 0.5 cup Milk
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Rinse the quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 12-15 minutes until the water is fully absorbed. Fluff the quinoa with a fork and set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Stir in the garlic and cook for an additional 1 minute, until fragrant.
Add the green chiles, black beans, corn, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and let cook for 2-3 minutes to blend the flavors.
In a large mixing bowl, combine the cooked quinoa, the contents of the skillet, 1 cup of the shredded cheddar cheese, 1 cup of the shredded Monterey Jack cheese, and the milk. Stir until well mixed.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining 0.5 cup of cheddar cheese and 0.5 cup of Monterey Jack cheese over the top.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro if desired before serving.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 25.2 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2803 mg | 216% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2475 mg | 53% | |
*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.
