This black bean quinoa casserole is a deliciously protein-packed, gluten-free, vegetarian meal– perfect for the whole family!
Black Bean Quinoa Casserole
This month’s Recipe ReDux theme is Grab a Book & Cook: We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own.)
Fun! My nearest cookbook was The China Study Quick & Easy Cookbook, and the recipe on page 201 was a Quinoa-Black Bean Buddha Bowl. Sounds perfect to me.
As much as I love a good Buddha bowl, I have much better luck getting my family to eat a casserole. Thankfully, this meal is so easy to prepare that it doesn’t require much effort to change it up: mix everything together in a bowl, pour it into a pan, and you’re ready to pop it into the oven. Full of crowd-pleasing things like salsa and cheese, this dish didn’t last long in my house.
The real star here, though, is the quinoa. Its status as a superfood is old news by now, but it’s so well-deserved– quinoa is gluten-free and high in protein, fiber, iron, potassium, and zinc. It has a low glycemic index, it’s high in antioxidants, and it contains all nine essential amino acids. Oh, and it’s versatile and great-tasting, too. Yay, quinoa!
Filling and delicious, this black bean quinoa casserole is an easy way to eat a nutritious and satisfying meal.
- 2 cups quinoa, uncooked
- 1 cup water
- 1 (24 oz.) jar salsa
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 onion, diced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup cheddar or cheddar-style cheese shreds
- Preheat your oven to 350 and grease a 9x13 pan with cooking spray.
- In a large mixing bowl, combine the quinoa, water, salsa, black beans, corn, and diced onion.
- Stir in the salt, cumin, chili powder, and garlic powder. Adjust seasonings to taste.
- Pour into the prepared 9x13 and cook for 40 minutes, then remove from the oven and add the cheese.
- Cook 5-10 minutes more, or until the cheese melts.
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Shared at Foodie Friday; Weekend Potluck; Healthy Vegan Fridays with Rock My Vegan Socks and VNutrition; Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Wow Us Wednesdays. For a complete list of where I share, click here.
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