Quinoa and Black Bean Casserole
Michael Matthews adapted by JojoM
A hearty, protein-packed vegetarian casserole made with quinoa, black beans, and corn, perfect for a nutritious and satisfying meal.
Quinoa and Black Bean Casserole
Michael Matthews adapted by JojoMA hearty, protein-packed vegetarian casserole made with quinoa, black beans, and corn, perfect for a nutritious and satisfying meal.
Chef's Tips
Rinse quinoa thoroughly to remove bitterness.
Adjust the amount of cayenne pepper based on your spice preference.
Add a squeeze of fresh lime juice for extra flavor when serving.
Tools Used
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Ingredients
Main Ingredients
Instructions
Cooking the Base
- 1
Warm the oil in a large skillet over medium heat.
- 2
Sauté the onion and garlic, stirring occasionally, until lightly browned, about 10 minutes.
Cooking the Quinoa
- 1
Stir the quinoa and vegetable broth into the onion mixture.
- 2
Season with cumin, cayenne, salt, and black pepper.
- 3
Cover the pan with a lid and reduce the heat to low; simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Finishing the Casserole
- 1
Stir the corn and black beans into the quinoa.
- 2
Continue to simmer until heated through, about 5 minutes.
- 3
Garnish with chopped cilantro and serve.
Nutrition Facts
Serving Size: 1/4 of recipe
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
