Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Mexican Quinoa Lasagna Casserole (Vegetarian)
Healthy and delicious quinoa and bean casserole made with a Mexican flair!
Course
Entree
Cuisine
Casserole
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
9
servings
Calories
224
kcal
Author
Lauren Goslin
Ingredients
1
c.
quinoa
uncooked
1
T.
olive oil
½
yellow onion
chopped
¼
green bell pepper
chopped
2
garlic cloves
minced
1
medium zucchini
chopped
1
large tomato
chopped (a heaping cup)
1
T.
chili powder
½
t.
oregano
½
t.
cumin
¼
t.
red pepper flakes
¼
c.
water or vegetable broth
15
ounce
can black beans
rinsed and drained
2
c.
spinach
chopped (lightly packed)
¼
c.
frozen corn
rinsed and drained
¼
c.
cilantro
chopped
1 ½
c.
cheddar cheese
grated (lightly packed)
2
scallions
chopped
salt and pepper
Instructions
Begin cooking the quinoa according to package directions.
Preheat the oven to 350 degrees.
Heat the oil in a pan.
Add in the onion and bell pepper.
Saute 2-3 minutes.
Add in the zucchini and garlic.
Saute 2-3 minutes.
Add in the tomato and spices.
Cook 1-2 minutes.
Add in the water or broth and beans.
Cook 1-2 minutes.
Stir in the spinach, corn, and cilantro.
Remove the pan from the heat, and stir in the cooked quinoa.
Taste for salt and pepper (I usually add about one teaspoon of salt).
Spoon half of the quinoa mix into an 8 x 8 baking dish.
Top with a little less than half of the cheese.
Spoon the remaining quinoa mix onto the cheese.
Top with the remaining cheese.
Bake 20-25 minutes.
Sprinkle with chopped scallions.
Serve!
Notes
Nutrition facts are based on using water. No amounts for salt and pepper are included. WW points (new system): 6
Nutrition
Serving:
1
|
Calories:
224
kcal
|
Carbohydrates:
25.1
g
|
Protein:
11
g
|
Fat:
9.5
g
|
Saturated Fat:
4.4
g
|
Polyunsaturated Fat:
5.1
g
|
Fiber:
4.9
g
|
Sugar:
2.1
g