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Mexican quinoa casserole recipe
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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
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 servings
Calories 224kcal
Author Lauren Goslin

Ingredients

  • 1 c. quinoa uncooked
  • 1 T. olive oil
  • 1/2 yellow onion chopped
  • 1/4 green bell pepper chopped
  • 2 garlic cloves minced
  • 1 medium zucchini chopped
  • 1 large tomato chopped (a heaping cup)
  • 1 T. chili powder
  • 1/2 t. oregano
  • 1/2 t. cumin
  • 1/4 t. red pepper flakes
  • 1/4 c. water or vegetable broth
  • 15 ounce can black beans rinsed and drained
  • 2 c. spinach chopped (lightly packed)
  • 1/4 c. frozen corn rinsed and drained
  • 1/4 c. cilantro chopped
  • 1 1/2 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: 1g | Calories: 224kcal | Carbohydrates: 25.1g | Protein: 11g | Fat: 9.5g | Saturated Fat: 4.4g | Polyunsaturated Fat: 5.1g | Fiber: 4.9g | Sugar: 2.1g