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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (14 oz) diced tomatoes with green chilies - 1 bell pepper (red or yellow), diced - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1 avocado, diced (for garnish) - Fresh cilantro, chopped (for garnish) When I cook, I love to gather fresh ingredients. For the Southwest Quinoa Casserole, I start with high-quality quinoa. Rinsing it helps remove bitter saponins, giving it a nutty taste. I use vegetable broth instead of water. This adds depth and flavor. Next, I add black beans and corn. Both are rich in protein and fiber. The diced tomatoes with green chilies bring a nice kick. I choose a bell pepper for color and crunch. It makes the dish bright and appealing. I don’t forget the aromatics. A small red onion and garlic create a lovely base. Cumin, chili powder, and paprika ensure a warm, spicy taste. I adjust salt and pepper to my liking. You can do the same! Finally, I top the casserole with shredded cheddar cheese. It melts beautifully, adding a creamy finish. For garnish, I add diced avocado and fresh cilantro. They add a fresh, vibrant touch. For the full recipe, check the main article. With these ingredients, you create a flavorful dish that’s healthy and satisfying. Enjoy the process of making this delicious casserole! - Step 1: Preheat the oven to 375°F (190°C). This helps cook the casserole evenly. - Step 2: In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this mix to a boil. Once boiling, reduce the heat to simmer. Cover it and let it cook for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. - Step 3: In a large mixing bowl, combine the cooked quinoa with 1 can of black beans, 1 can of corn, 1 can of diced tomatoes with green chilies, 1 diced bell pepper, and 1 small diced red onion. Add 2 minced cloves of garlic, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, and salt and pepper to taste. Mix everything well until it is all combined. - Step 4: Transfer the mixture into a greased 9x13 inch casserole dish. Spread it evenly across the dish. Then, sprinkle 1 cup of shredded cheddar cheese on top. Cover the dish with foil to keep it moist. - Step 5: Bake it in the preheated oven for about 25 minutes. After that, take off the foil and bake for an additional 10 to 15 minutes. You want the cheese to be melted and bubbly. Enjoy this process; the smells will be amazing! This simple method creates a delicious Southwest Quinoa Casserole that everyone will love. For the detailed steps and ingredients, check out the Full Recipe. To make your Southwest Quinoa Casserole stand out, use freshly rinsed quinoa. Rinsing removes the bitter coating called saponin, giving you a better texture. You can also adjust the spice levels to match your taste. If you like it hot, add more chili powder or jalapeños. If you prefer mild flavors, cut back on the spices. Letting your casserole rest is key before serving. This helps the flavors meld together and makes it easier to cut. For even cooking, make sure you spread the quinoa mixture evenly in your casserole dish. You can also cover it with foil during the first half of baking. This keeps in moisture and helps the cheese melt perfectly. For the full recipe, check out the detailed instructions above. {{image_2}} You can switch up the ingredients in your Southwest Quinoa Casserole. If you want a different base, use rice or couscous instead of quinoa. Both options cook well and add their own unique textures. You can also change the beans. Try using pinto or kidney beans. They add different flavors and give the dish variety. Experiment and find what you like best. Add some excitement to your casserole! If you enjoy heat, toss in jalapeños for a spicy kick. You can use fresh or pickled jalapeños based on your taste. Cheese lovers can switch it up too. Try using Monterey Jack or Pepper Jack cheese. Each type adds a new depth of flavor to the dish. If you want a vegan version, simply swap out the cheese. Use vegan cheese or sprinkle nutritional yeast on top for a cheesy flavor without dairy. Also, make your casserole even better by using homemade vegetable broth. It’s easy to make and adds fresh taste to your dish. For the full recipe, check out the Southwest Quinoa Casserole section. Store leftovers in an airtight container for up to 4 days. This keeps the casserole fresh and tasty. I find that cooling it completely before sealing helps. A good tip is to label the container with the date. This way, you will know when to eat it. You can freeze portions of the casserole for later. Cut it into single servings before you freeze it. Wrap each serving tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This method saves space and makes reheating easy. The casserole can last in the freezer for up to 3 months. To reheat, use the oven or a microwave. If using the oven, set it to 350°F (175°C). Cover the casserole with foil to keep it moist. Heat for about 20-25 minutes. For the microwave, heat in short bursts of 1-2 minutes. Stir in between to help it heat evenly. This way, the casserole stays hot and does not dry out. Enjoy your delicious leftovers! The total time to prepare this dish is 50 minutes. You need about 15 minutes to prepare the ingredients and 35 minutes for cooking. It’s quick and easy! Yes, you can prepare the casserole in advance. Just store it in the fridge before baking. This makes it perfect for busy days. Yes, this casserole can be gluten-free. Just check the packaging of the ingredients you use. Make sure they are labeled gluten-free. If you want to swap quinoa, try using rice or bulgur instead. Both will work well in this tasty dish. This blog post guides you through making a tasty Southwest Quinoa Casserole. You learned about the key ingredients like quinoa, black beans, and spices. I also shared step-by-step instructions for preparation, mixing, and baking. Remember to adjust spices to your taste, and try different ingredients to mix things up. This dish is easy to store and reheat, making it perfect for busy days. Enjoy making your casserole, and let your creativity shine!

Southwest Quinoa Casserole

Discover the delicious Southwest Quinoa Casserole that's packed with flavor and nutrition! This easy recipe combines quinoa, black beans, corn, and vibrant veggies, all topped with melty cheddar cheese. Perfect for a hearty meal or meal prep, it's a wholesome dish everyone will love. Get step-by-step instructions to make this flavorful casserole and add a zesty twist to your dinner table. Click through to explore the recipe now!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 can (15 oz) corn, drained

1 can (14 oz) diced tomatoes with green chilies

1 bell pepper (red or yellow), diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 avocado, diced (for garnish)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes (with their juices), bell pepper, red onion, garlic, cumin, chili powder, paprika, salt, and pepper. Mix until all ingredients are well incorporated.

        Transfer the quinoa mixture into a greased 9x13 inch casserole dish. Spread it evenly.

          Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

            Cover the casserole with foil and bake in the preheated oven for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Once cooked, remove from the oven and let it cool for a few minutes before serving.

                  Garnish with diced avocado and fresh cilantro before serving.

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