MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole is a vibrant, flavorful, and healthy dish that combines the nutty texture of quinoa with the bold flavors of Mexican cuisine. Packed with black beans, corn, diced tomatoes, and a blend of spices, this casserole is both filling and nourishing. It’s topped with melted cheese for a deliciously satisfying finish. Perfect as a main dish or a side, this casserole is great for meal prepping, family dinners, or feeding a crowd. It’s gluten-free, packed with protein, and can easily be made vegetarian or vegan by leaving out the cheese.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup enchilada sauce (or tomato sauce)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (or dairy-free cheese for a vegan option)
• 1/4 cup chopped fresh cilantro (for garnish)
• Optional toppings: sour cream, avocado, jalapeños, or lime wedges

Instructions:

1. Cook the Quinoa:
   In a medium saucepan, bring 2 cups of water or broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Sauté the Vegetables:
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the Remaining Ingredients:
   Stir in the black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, paprika, and salt and pepper. Let the mixture simmer for 5 minutes, stirring occasionally to combine all the flavors.
4. Combine with Quinoa:
   Add the cooked quinoa to the vegetable mixture and stir well to combine. Cook for another 2-3 minutes, ensuring everything is heated through.
5. Assemble the Casserole:
   Preheat your oven to 375°F (190°C). Transfer the quinoa mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheese evenly over the top of the casserole.
6. Bake the Casserole:
   Place the casserole in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve:
   Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped cilantro and your choice of optional toppings like sour cream, avocado, jalapeños, or lime wedges.

This Mexican Quinoa Casserole is a colorful, satisfying meal that’s as delicious as it is nutritious. It’s perfect for a busy weeknight or to impress guests at a dinner party!