Southwestern Quinoa Vegetable Casserole
Bursting with vibrant flavors and wholesome ingredients, this Southwestern Quinoa Vegetable Casserole is the perfect harmony of nutrition and comfort. Featuring protein-packed quinoa, black beans, and an array of fresh veggies like zucchini, red bell pepper, and sweet corn, this dish is elevated by bold southwestern spices like chili powder, cumin, and smoked paprika. Topped with melted Mexican blend cheese, it bakes to golden, bubbly perfection. Ideal as a satisfying vegetarian dinner or a crowd-pleasing potluck dish, this recipe is easy to prepare in under an hour. Serve it with a squeeze of fresh lime and a sprinkle of cilantro for a deliciously zesty finish! If you're searching for a healthy casserole recipe that doesn't skimp on flavor, this is your new go-to.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can diced tomatoes with green chilies, with juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish or similar-sized baking dish and set aside.
Rinse the quinoa under cold water using a fine mesh strainer. In a medium-sized pot, bring the water to a boil. Add the rinsed quinoa, cover, reduce the heat to low, and let simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 5 minutes, until softened.
Stir in the zucchini and sauté for another 3 minutes until slightly tender. Add the corn, black beans, diced tomatoes with green chilies (including their juice), chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and let cook for 2-3 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked quinoa and the vegetable mixture. Stir until well combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling. If desired, broil for an additional 2 minutes to achieve a golden, crispy top.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped cilantro if using.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4804 mg | 209% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 29.0 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1514 mg | 116% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2913 mg | 62% | |
*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.
