Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day in advance. Simply combine all the ingredients and store it in the fridge until you're ready to bake it. Just add a few extra minutes to the baking time since you'll be starting with a cold casserole.

How do I store leftovers?

To store leftover quinoa and black bean casserole, allow it to cool before placing it in an airtight container. It can be refrigerated for up to 4 days. You can enjoy it cold or reheat it in the microwave or oven.

Can I freeze this casserole?

While this casserole is best enjoyed fresh, you can freeze it. Make sure to cool it completely, then wrap it tightly. When ready to eat, thaw it overnight in the fridge before reheating.

What can I substitute for quinoa?

If you do not have quinoa, brown rice can work as a great substitute. You'll want to adjust the cooking times as brown rice takes longer to cook.

How spicy is this casserole?

The spice level is moderate, thanks to the cumin and chili powder. You can adjust the heat by adding jalapeños or your favorite hot sauce based on your preference.

Healthy Quinoa and Black Bean Casserole

Ingredients

Scale

1 cup quinoa (rinsed)
2 cups vegetable broth
1 can (15 oz) black beans (rinsed and drained)
1 can (14 oz) diced tomatoes (with juices)
1 cup corn (fresh or frozen)
1 medium onion (diced)
2 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional for topping)
2 tablespoons olive oil
Cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
While quinoa cooks, heat olive oil in a skillet over medium heat. Sauté diced onion for 5 minutes, then add minced garlic and cook for 1 minute.
In a large bowl, combine cooked quinoa, sautéed onion and garlic, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Mix well.
Transfer the mixture to a greased 9×13 inch casserole dish. If desired, top with shredded cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
Let cool before serving. Garnish with fresh cilantro if desired.

Notes

This casserole can be stored in the fridge for up to 4 days. Reheat in the oven or microwave.

Author: vivian-brooks
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten Free, High Protein

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 350mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 12g
Cholesterol: 15mg