why make this recipe
Veggie-Loaded Quinoa Black Bean Casserole is a hearty and healthy dish that packs a punch of flavor while being easy to make. This recipe is great for anyone looking to add more vegetables and plant-based protein to their meals. It is family-friendly, budget-friendly, and perfect for meal prep. With numerous veggies and rich quinoa, you’ll enjoy a satisfying meal that nourishes your body.
how to make Veggie-Loaded Quinoa Black Bean Casserole
Ingredients:
- Olive oil or oil spray, for greasing the pan
- 2 cups riced cauliflower (frozen)
- 1 1/4 cup dry quinoa
- 14 ounces canned black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup chopped spinach (fresh or frozen)
- 15 ounces canned crushed tomatoes (fire roasted for added flavor)
- 1 cup salsa
- 1 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese (optional and to taste)
- Diced avocado, fresh cilantro, hot sauce, diced fresh tomato (optional toppings)
Directions:
- Preheat your oven to 375℉.
- Grease a 9-by-13-inch casserole dish or baking pan with oil.
- In the casserole dish, layer the frozen riced cauliflower, quinoa, black beans, corn, and spinach in that order.
- In a large measuring cup or bowl, mix together the crushed tomatoes, salsa, water, salt, garlic powder, chili powder, and cumin.
- Pour this mixture evenly over the ingredients in the casserole dish.
- Cover tightly with aluminum foil and bake for about 40 minutes, or until the liquid is mostly absorbed and the quinoa is cooked.
- If adding cheese, remove the foil, sprinkle cheese evenly, then broil until bubbly and golden brown.
- Let cool for 5 minutes before serving, and add desired toppings.
how to serve Veggie-Loaded Quinoa Black Bean Casserole
Serve this casserole warm as a main dish or a side. You can garnish it with diced avocado, fresh cilantro, hot sauce, or diced fresh tomatoes for added flavor and texture. It pairs well with a simple green salad or some crusty bread.
how to store Veggie-Loaded Quinoa Black Bean Casserole
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the casserole for longer storage. Just make sure to cool it completely before placing it in a freezer-safe container or bag.
tips to make Veggie-Loaded Quinoa Black Bean Casserole
- Use fresh or frozen vegetables based on your preference and availability.
- Adjust the spices according to your taste. If you like it spicier, add more chili powder or some chopped jalapeños.
- For a vegan version, simply skip the cheese or use a dairy-free alternative.
variation
You can customize this casserole by adding other vegetables like bell peppers, zucchini, or mushrooms. You can also swap black beans for kidney beans or pinto beans for a different taste.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole and store it in the fridge for up to 24 hours before baking. Just cover it tightly with foil.
Is it gluten-free?
Yes, this recipe is gluten-free as it uses quinoa and no wheat-based ingredients.
Can I add meat to this casserole?
Absolutely! You can add cooked ground turkey or chicken if you want extra protein. Just mix it in with the beans and quinoa.