Mexican Quinoa Casserole uses pantry staples to make a tasty, nourishing one-pot dinner. This vegan casserole takes 5 minutes to prepare
Prep Time 5 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour
Servings 4
Author Meme
Ingredients
¾cupuncooked quinoarinsed
¾cupwater
15ouncecan diced tomatoesundrained
15ouncecan black beansrinsed & drained
8ouncecan corndrained
8ounceroasted red bell peppers1 cup, drained
4ouncecan diced green chilisundrained
1tablespoondried onion flakes
1teaspoondried oregano
1teaspoonchili powder
½teaspooncumin
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonpaprika
⅛teaspooncayenne pepper
1tablespoonoil
4ouncesshredded cheddar or mozzarella cheeseoptional
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, but use one with a lot of flavor. Preferably 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.