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    Home » Recipes » Main Dish » Vegetarian Main Dish

    Mexican Quinoa Casserole

    Published: Sep 13, 2016 · Updated: Feb 5, 2024 · Post may contain affiliate links

    Jump to Recipe Print Recipe

    Take advantage of pantry staples and make this tasty, nourishing vegan casserole. This recipe is made in less than 5 minutes and bakes to perfection in under an hour. Cover with cheese or don't; it's delicious either way and will make everyone in the family happy for dinner!

    Mexican Quinoa Casserole from Living Well Kitchen

    Stocking your pantry is one of the nicest things you can do for yourself.

    That might sound a little silly, but when life gets hectic and going to the grocery store becomes all but impossible, your pantry will save you.

    Mexican Quinoa Casserole from Living Well Kitchen

    Pantry staples are one of the keys to making sure I get a nourishing meal even if I can't make it to the grocery store, I have no time to spend in the kitchen, or I'd rather spend money on a plane ticket than a bunch of takeout.

    Trips/vacations always win over takeout.

    Always.

    Mexican Quinoa Casserole from Living Well Kitchen

    This casserole is the perfect example of how pantry staples can provide you a nourishing meal without spending a lot of money or even having to go to the store.

    Keeping these ingredients in your pantry will save you whenever you are in a pickle. And because pantry staples take years to expire, you can keep them on hand without worrying that they'll go bad or that you'll have to waste food.

    All wins in my book.

    Take advantage of pantry staples to make this tasty, nourishing vegan casserole that is made with ingredients you find in your own kitchen. Yay for not having to go to the grocery store or spend a lot of money when you want a filling, wholesome meal! This Mexican Quinoa Casserole recipe is made in less than 5 minutes and bakes to perfection in under an hour. Cover with cheese or don't; it's delicious either way and will make everyone in the family happy for dinner!

    So here we are with this easy-peasy throw-everything-into-a-casserole-dish recipe.

    You literally stir together all the ingredients (that you took out of your pantry) and bake.

    If you're feeling fancy - and you have it in your fridge - you can sprinkle with cheese. I always add cheese, but it's not a mandatory ingredient.

    Avocado would be another highly delicious topping choice.

    Don't judge me, but this is also really delicious cold, especially when you crumble some tortilla chips over the top 🙂

    Take advantage of pantry staples to make this tasty, nourishing vegan casserole that is made with ingredients you find in your own kitchen. Yay for not having to go to the grocery store or spend a lot of money when you want a filling, wholesome meal! This Mexican Quinoa Casserole recipe is made in less than 5 minutes and bakes to perfection in under an hour. Cover with cheese or don't; it's delicious either way and will make everyone in the family happy for dinner!

    This recipe is based on one I posted last year for an Easy Greek Casserole that also showcases the magic of pantry staples. Both are equally delicious, filling and easy.

    And when I say easy, I mean stir everything together in the casserole dish you are using to bake the casserole. Yay for no cleanup or extra trip to the grocery store or spending a lot of money on a tasty, nourishing meal! Oh, how I love this recipe!

    Mexican Quinoa Casserole from Living Well Kitchen
    Mexican Quinoa Casserole from Living Well Kitchen

    Mexican Quinoa Casserole

    Mexican Quinoa Casserole uses pantry staples to make a tasty, nourishing one-pot dinner. This vegan casserole takes 5 minutes to prepare
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    Prep Time: 5 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Author: Meme

    Ingredients

    • ¾ cup uncooked quinoa rinsed
    • ¾ cup water
    • 15 ounce can diced tomatoes undrained
    • 15 ounce can black beans rinsed & drained
    • 8 ounce can corn drained
    • 8 ounce roasted red bell peppers 1 cup, drained
    • 4 ounce can diced green chilis undrained
    • 1 tablespoon dried onion flakes
    • 1 teaspoon dried oregano
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon paprika
    • ⅛ teaspoon cayenne pepper
    • 1 tablespoon oil
    • 4 ounces shredded cheddar or mozzarella cheese optional

    Instructions

    • Preheat oven to 400*F.
    • In a 2 quart baking dish, stir together all the ingredients except the cheese (if using). Stir until completely combined.
    • Cover with foil, and bake for 30 minutes.
    • Carefully remove foil, and sprinkle with cheese if desired. Recover and bake another 15-25 minutes until most of the liquid has absorbed and cheese is bubbly.
    • Carefully remove the foil and let sit for at least 5 minutes before serving. Enjoy!

    Notes

    *Can substitute 2 teaspoon onion powder for the tablespoon of dried onion flakes.
    *Use vegetable or chicken broth in place of water for more flavor.
    *Omit cayenne pepper for a less spicy dish.
    *Any oil will work. I love avocado oil or olive oil.
    *If not using cheese, skip the step where you remove from oven at 30 minutes to add the cheese.
    *If desired, remove the foil for the last five minutes and broil for 2-3 minutes, so the cheese is bubbly and lightly browned.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Meme

    Nutrition Facts

    Nutrition Facts
    Mexican Quinoa Casserole
    Amount per Serving
    Calories
    436
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    18
    mg
    6
    %
    Sodium
     
    550
    mg
    24
    %
    Potassium
     
    700
    mg
    20
    %
    Carbohydrates
     
    63
    g
    21
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    21
    g
    42
    %
    Vitamin A
     
    1028
    IU
    21
    %
    Vitamin C
     
    50
    mg
    61
    %
    Calcium
     
    341
    mg
    34
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Meme holding Watson at a restaurant in san diego.

    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

    About Meme

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