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A comforting and nutritious Quinoa and Black Bean Casserole combining quinoa, black beans, fresh vegetables, and warm spices baked to golden perfection. Suitable for vegetarians and easily made vegan, gluten-free, and adaptable to various dietary needs.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes, with juices (drain excess liquid if very watery)
  • 1 cup corn, fresh or frozen (pat dry if frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional for topping, can substitute with plant-based cheese)
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rinse quinoa thoroughly under cold water.
  3. Rinse and drain the black beans.
  4. Combine 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan; bring to a boil, reduce heat to low, cover, and simmer about 15 minutes until liquid is absorbed and quinoa is fluffy.
  5. Keep the cooked quinoa covered off the heat for 5 minutes, then fluff with a fork.
  6. Heat 2 tablespoons olive oil in a large skillet over medium heat; add the diced onion and sauté about 5 minutes until softened.
  7. Stir in minced garlic and cook about 1 minute until fragrant.
  8. In a large bowl, combine the cooked quinoa, sautéed onion and garlic, black beans, diced tomatoes (drain excess liquid if very watery), corn, cumin, chili powder, and salt and pepper; mix well.
  9. Grease a 9×13 inch baking dish.
  10. Transfer the mixture to the greased dish and sprinkle shredded cheese evenly over the top if using.
  11. Cover the dish with foil and bake for 25 minutes.
  12. Remove the foil and bake an additional 10–15 minutes, until cheese is melted, bubbly, and golden around the edges.
  13. Remove from oven, let rest a few minutes to set, and garnish with fresh cilantro if desired.

Notes

Rinse quinoa well to remove bitter saponins., Let cooked quinoa sit covered for 5 minutes before fluffing to avoid mushiness., Drain excess liquid from canned diced tomatoes if very watery to prevent soggy casserole., Use fresh or fully thawed corn and pat dry to avoid excess moisture., Sauté onions until soft and just starting to brown for better flavor., Adjust spice level by adding diced jalapeño or chipotle powder for heat or reducing chili powder for milder flavor., For a browned top, remove foil for last 10-15 minutes or broil for 1-2 minutes watching closely., Make vegan by omitting cheese or using plant-based cheese and ensuring broth is vegan-friendly., Let casserole cool 5-10 minutes after baking for easier slicing and serving., Store leftovers in airtight containers in the fridge for 3-4 days or freeze up to 3 months., Reheat in oven at 350°F covered with foil for 15-20 minutes or use microwave for single servings, stirring intermittently.

Nutrition

Find it online: https://cozyovenkitchen.com/quinoa-and-black-bean-casserole-recipe/