Tex-Mex Quinoa Casserole

Tex-Mex cuisine is celebrated for its vibrant flavors, bold spices, and comforting dishes that bring together the culinary traditions of Texas and Mexico. This fusion of flavors has resulted in a colorful tapestry of food that includes everything from sizzling fajitas to cheesy enchiladas. Among these delightful offerings, the Savory Tex-Mex Quinoa Casserole stands out, not only for its taste but also for its nutritional benefits, making it a favorite for families seeking healthy yet hearty meals in today’s fast-paced lifestyle.

Discover a delicious and nutritious twist on Tex-Mex cuisine with this Savory Tex-Mex Quinoa Casserole. Packed with quinoa, black beans, sweet corn, and vibrant spices, this dish is perfect for meal prep or a comforting family dinner. The nutritious ingredients provide a complete protein and essential vitamins, making it a wholesome choice for everyone. Enjoy a flavorful meal that satisfies taste buds and supports a healthy lifestyle!

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Ingredients

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or chicken broth for a non-vegetarian option)

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

1 can (15 oz) sweet corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 medium bell pepper, diced (red or yellow preferred for sweetness)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

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

½ cup fresh cilantro, chopped (for garnish)

1 ripe avocado, diced (for topping)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking.

Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and simmer for approximately 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, set the pot aside.

Sauté the Vegetables: In a large skillet, add a splash of olive oil and heat it over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they soften. After that, stir in the minced garlic, ground cumin, chili powder, smoked paprika, as well as salt and pepper. Sauté this mixture for an additional minute until the garlic becomes fragrant.

Combine the Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes with green chilies, and the sautéed vegetable mixture. Stir everything together well to ensure all ingredients are evenly distributed.

Transfer to a Baking Dish: Lightly grease a 9x13-inch (or a similarly sized) baking dish. Pour the combined quinoa mixture into the dish, spreading it out evenly. Top the mixture with the shredded cheddar cheese.

Bake the Casserole: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After that time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and has developed a lovely golden-brown color.

Garnish and Serve: After removing the dish from the oven, allow the casserole to cool for a few minutes. Before serving, garnish the casserole with freshly chopped cilantro and diced avocado, giving it a delightful finish.

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

- Presentation Tips: For added flair, serve the casserole right from the baking dish family-style, alongside tortilla chips for scooping. A lime wedge on the side can also enhance flavor when squeezed over the top!