Tex-Mex Quinoa Casserole

In recent years, quinoa has surged in popularity as a staple ingredient in healthy diets. Often touted as a superfood, this versatile grain is packed with nutrients and offers a perfect base for various dishes, accommodating the growing demand for nutritious yet delicious meals. Quinoa is not only gluten-free but also a complete protein, making it an excellent choice for vegetarians and health-conscious eaters alike.

Discover the ultimate comfort food with this Cheesy Tex-Mex Quinoa Casserole! Packed with nutritious quinoa, savory black beans, vibrant corn, and a medley of flavorful spices, this dish combines health and taste seamlessly. Perfect for busy nights or meal prep, it's gluten-free and easily customizable for all dietary preferences. Enjoy a wholesome dinner that satisfies your cravings while nourishing your body. Try it out and bring the flavors of Tex-Mex cuisine to your table!

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Ingredients

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 bell pepper, diced (choose red or green for color)

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and black pepper to taste

1 cup shredded cheddar cheese (or a vegan cheese alternative for a dairy-free option)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat the Oven: Set your oven to preheat at 375°F (190°C). Lightly grease a 9x13 inch casserole dish with oil or cooking spray to prevent sticking.

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. After cooking, remove the saucepan from heat and use a fork to fluff the quinoa.

Sauté the Vegetables: In a large skillet, heat a tablespoon of cooking oil over medium heat. Add the diced onion and bell pepper to the skillet. Sauté the vegetables for about 5 minutes, until they have softened. Next, add the minced garlic, ground cumin, chili powder, smoked paprika, along with salt and black pepper. Cook for another minute until the spices are fragrant.

Combine All Ingredients: In a large mixing bowl, combine the fluffy quinoa, the sautéed vegetable mixture, black beans, corn, and the canned diced tomatoes with green chilies. Gently fold in half of the shredded cheese until everything is nicely incorporated.

Assemble the Casserole: Pour the quinoa and vegetable mixture into the prepared casserole dish, spreading it evenly across the bottom. Sprinkle the remaining cheese evenly over the top.

Bake to Perfection: Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil. Continue baking for an additional 10-15 minutes, or until the cheese is fully melted and bubbly.

Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Just before serving, top with the diced avocado and a sprinkle of fresh cilantro. Serve warm, accompanied by lime wedges for an added burst of flavor.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6

- Presentation Tips: For an attractive presentation, consider serving the casserole directly from the dish with a wedge of lime placed on each plate. You can also scatter additional cilantro on top for vibrant color.