Quinoa Casserole
Elevate your weeknight dinner game with this hearty and nutrient-packed Quinoa Casserole, a wholesome dish bursting with vibrant veggies, black beans, and the smoky warmth of spices like chili powder, cumin, and paprika. This gluten-free recipe combines fluffy quinoa with sautéed onion, bell peppers, zucchini, and corn, then bakes it all under a golden layer of melty cheddar cheese for irresistible comfort food that’s as healthy as it is satisfying. Perfect for meal prep or feeding a crowd, this one-pan wonder is ready in under an hour and can be customized with your favorite toppings, like fresh cilantro. Whether you're looking for a vegetarian main course or a colorful side dish, this easy quinoa casserole is sure to be a hit!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring often to prevent burning.
Stir in the black beans, diced tomatoes with their juices, corn kernels, chili powder, cumin, paprika, salt, and black pepper. Cook for another 5 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked quinoa and the vegetable mixture. Mix well to evenly distribute the ingredients.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the shredded cheddar 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 the casserole cool for 5 minutes before serving.
Garnish with fresh chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 41.0 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3639 mg | 77% | |
*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.
