Ingredients for Southwestern Quinoa Vegetable Casserole
- Rotel Tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- Jalapeno
- Frozen Corn
- 1 1/2 cups vegetable broth
- 1 cup quinoa
- Garlic Powder
- Ground Cumin
- Ground Coriander
- 1/2 teaspoon salt
- Pepper
- Cheddar Cheese
- Sour cream or Greek yogurt (optional, for serving)
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How to Make Southwestern Quinoa Vegetable Casserole
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 cup quinoa, 1 (14.5 ounce) can diced tomatoes, undrained, 1 (15 ounce) can black beans, rinsed and drained, 1 red bell pepper, chopped, 1 yellow bell pepper, chopped, 1 cup corn kernels (fresh or frozen), 1 onion, chopped, 2 cloves garlic, minced, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour mixture into a greased 2-quart casserole dish.
- Stir in 1 1/2 cups vegetable broth.
- Cover the casserole with foil.
- Bake for 30 minutes.
- Remove foil, stir gently, and top with 1 cup shredded cheddar cheese.
- Bake for another 20-25 minutes, or until quinoa is tender, liquid is absorbed, and cheese is melted and bubbly.
- Remove from oven and let stand for 5-10 minutes before serving.
- Serve hot, garnished with a dollop of sour cream or Greek yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
1g
Fat
31g
Carbs
17g
