Description
A nutritious and filling protein-rich casserole for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, onion, garlic, cumin, paprika, salt, and pepper.
- Transfer the mixture to a greased baking dish. If using, sprinkle cheese on top.
- Bake for 25-30 minutes until heated through and cheese is melted.
Notes
- Can substitute quinoa with brown rice.
- Add cooked chicken for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg