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How to Make Mexican Quinoa Casserole
This nutrition-packed dish is great as an entrée. It’s got protein from the quinoa and beans and also provides you with some vegetables!
25 min prep time
10servings
1/2 cup
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Spray a 9x14-inch baking dish with cooking spray.
- Heat the olive oil in a pot over medium-high heat. Add the onions and green pepper, and sauté until the onions turn clear. Add the garlic and sauté for another 30 seconds.
- Add all remaining ingredients except the cheddar cheese. Bring to a boil. Reduce the heat and simmer 20 minutes.
- Pour quinoa mixture into the baking dish and spread evenly. Top with cheddar cheese and bake 10 minutes until the cheese is melted and slightly golden.
Nutrition facts
10 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 240
-
Total Fat
6g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 185mg
-
Total Carbohydrate
35g
- Dietary Fiber 5g
- Total Sugars 5g
- Added Sugars 0g
- Protein 13g
- Potassium 500mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
olive oil
3 tsp
onion(s) (diced)
1
large green pepper (diced)
1
garlic (minced)
2 clove
quinoa
2 cup
low sodium chicken broth (low-sodium, reduced-fat)
1 cup
water
2 1/2 cup
black beans (15.5-ounce, no-salt added, rinsed and drained)
1 can
tomato(es) (14.5-ounce, diced)
1 can
chili powder (1)
1 tbsp
cumin
1 tsp
black pepper
1/4 tsp
cheddar cheese (reduced-fat shredded)
1 1/2 cup
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