Tex-Mex Quinoa Casserole

In recent years, quinoa has surged in popularity among health-conscious eaters and food enthusiasts alike. Often hailed as a superfood, this ancient grain is not only nutrient-dense but also incredibly versatile in the kitchen. Packed with protein, fiber, and essential amino acids, quinoa serves as a fantastic base for a variety of dishes, making it a preferred alternative to traditional grains like rice and pasta. Its nutty flavor and fluffy texture lend themselves well to both savory and sweet recipes, allowing for endless culinary creativity.

Discover the perfect blend of health and flavor with this Cheesy Tex-Mex Quinoa Casserole! This delicious dish combines nutrient-dense quinoa with bold Tex-Mex flavors, creating a hearty meal that's ideal for families or meal prep. Packed with protein, fiber, and essential vitamins, it’s a nutritious option that doesn’t skimp on taste. Easy to make and customizable, this casserole is sure to become a favorite in your kitchen. Dive into the culinary fusion and enjoy a wholesome dining experience!

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Ingredients

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth

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

1 can (15 oz) corn, thoroughly 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 freshly ground black pepper, to taste

1 cup shredded cheddar cheese (or a vegan cheese alternative)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish to prevent sticking.

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

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and bell pepper. Sauté for approximately 5 minutes until the vegetables are tender. Then, stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional minute until the spices are fragrant.

Combine All Ingredients: In a large mixing bowl, combine the fluffy quinoa, sautéed vegetables, black beans, corn, and diced tomatoes (with their juices). Add half of the shredded cheese and stir everything together until evenly mixed.

Assemble the Casserole: Pour the quinoa mixture into the greased casserole dish, spreading it out evenly across the dish. Sprinkle the remaining cheese generously on top.

Bake the Casserole: Cover the casserole tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Just before serving, top with diced avocado and a sprinkle of fresh cilantro for a vibrant finish. Serve warm with lime wedges on the side to add a burst of freshness.

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

- Presentation Tips: For a beautiful presentation, serve the casserole in the dish it was baked in, garnished with freshly chopped cilantro and avocado. Arrange lime wedges around the dish for a pop of color and zesty appeal.