Description
A hearty, protein-packed vegetarian casserole featuring quinoa, black beans, vegetables, and spices, perfect for a nutritious meal.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 cups shredded cheese (cheddar or Mexican blend), divided
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, bell pepper, and zucchini; cook for another 5 minutes until vegetables are tender.
- Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute.
- Add cooked quinoa, black beans, diced tomatoes, corn, and 1 cup of shredded cheese. Mix well to combine.
- Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheese.
- Bake uncovered for 20-25 minutes until heated through and cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- Can be made ahead and refrigerated before baking.
- For a vegan version, use plant-based cheese or omit cheese.
- Add jalapeños or hot sauce for extra heat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg
