Healthy Mexican Quinoa Casserole

This Mexican Quinoa Casserole is incredibly flavorful and super healthy to boot! It's easy to make ahead of time or double the batch and freeze one.

We're always making a conscious effort around here to eat healthy. Which is not always easy with two little ones who aren't always so receptive to these attempts.

But I do believe that if you're cooking for yourself and/or your family on a regular basis and you're using fresh, "real" ingredients, you're already probably eating healthier than many Americans.

I'm not a fan of the word "diet" and I don't want my girls to ever hear that word come out of my mouth when I'm speaking of how we eat, which is why I love to make delicious, healthy and easy meals like this Mexican Quinoa Casserole as often as possible. That way we can continue to enjoy easy no-bake desserts without an ounce of guilt!

We like to serve this Mexican quinoa casserole with sweet corn cake and garlic snap peas. The sweet corn cake is almost like a dessert, and it's definitely not a healthy recipes, but the snap peas and the casserole help balance that out.

This Mexican Quinoa Casserole comes together fairly quickly. It makes a lot, so I use an extra large pan for it (a stoneware lasagna pan that I picked up from Kohl's. It's great for dishes like this one because it's deeper than your typical 13x9 pan - no more lasagna bubbling over inside your oven! It's shown in the photos above but something like this would also work).

You could also halve the recipe or just split it between two baking dishes and freeze one. I assure you that it will go very fast, however, so keep leftovers in mind, too!

I use fresh corn and peppers - the only canned ingredients are black beans and tomatoes. Lots of healthy quinoa, too - although I chose to top it with a Mexican-blend cheese (you've gotta have cheese)! I know you'll really love this one!

Ingredients

• Quinoa (uncooked)
• Chicken broth: I use low-sodium so I can control the amount of salt in the recipe, but use what you've got!
• Extra-virgin olive oil: For sauteing the veggies.
• Onion: I prefer a sweet onion but any will work.
• Red bell pepper: This is just the color we prefer; you can also use green, yellow, or orange bell peppers.
• Poblano pepper: Poblanos are usually very mild but occasionally I get one that's a little spicier. Just be aware of this if you're serving this dish to kids or anyone who doesn't like spice.
• Fresh corn: Fresh makes a big difference (it adds a nice crunch) but canned or frozen would also work.
• Jalapeños: Omit these if you don't want the spice. Or add more if you're a spice lover!
• Garlic cloves
• Dried oregano
• Chipotle chile powder: This adds a subtle smoky flavor, so this ingredient is highly recommended. That said, you could use another chile powder if you don't have the chipotle version.
• Ground cumin
• Canned black beans: These are an easy, inexpensive way to add more protein.
• Canned fire-roasted diced tomatoes: Regular diced tomatoes are fine! I just opt to go fire-roasted in most dishes because they add a bit more flavor.
• Kosher salt and freshly ground black pepper
• Shredded Mexican-blend cheese: Cheddar would also work just fine.

Instructions

For more detailed instructions, please see the recipe card at the end of this post.

1. As with any recipe, preheat your oven first!
2. The first thing you'll do is toast your quinoa in a dry skillet. This step only takes a few minutes but it really does make the quinoa much more flavorful! Then you'll add the chicken broth, bring it to a boil, cover it and reduce the heat. Let it simmer until all of the liquid has absorbed, then just remove it from the heat and fluff it with a fork.
3. While the quinoa is simmering, you'll preheat a large skillet over medium heat. Sauté the onions, bell pepper, poblano pepper, garlic, and jalapeños in a little oil until they're soft. Then add oregano, chipotle chile powder and cumin, stir and cook for one minute. (Adding the spices at this stage helps bring out their flavors, especially if your spices are on the older side!)
4. Stir in the corn and cook for one additional minute (you don't want the corn to lose its crunch; that's why I add it right at the end).
5. Now you'll add everything to a lightly greased, large, deep baking dish (the one I use is 8 ¾ x 14; alternatively you can use two pans and freeze one for later). Top with the shredded cheese and bake!

Related Recipes

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Mexican Quinoa Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

This Mexican Quinoa Casserole is incredibly flavorful and super healthy to boot! It’s easy to make ahead of time or double the batch and freeze one.

Print

Ingredients

• 2 cups quinoa (uncooked)
• 4 cups low-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• ½ medium onion (chopped)
• 1 red bell pepper (chopped)
• 1 poblano pepper (chopped)
• 4 ears fresh corn (kernels removed and cobs discarded)
• 2 jalapeños (seeds and membranes removed, minced)
• 4 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 ½ teaspoons chipotle chile powder
• 1 ½ teaspoons cumin
• 2 14.5 ounce cans black beans (rinsed and drained)
• 2 14.5 ounce fire-roasted tomatoes (not drained)
• 1-2 teaspoons kosher salt (to taste)
• 1 teaspoon freshly ground black pepper
• 2-3 cups shredded Mexican-blend cheese

Instructions

1. Preheat oven to 375F.
2. Place dry quinoa in a large saucepan over medium-low heat. Stirring occasionally, toast quinoa until starting to lightly brown (about 10 minutes, you’ll start to hear soft “popping” sounds when it’s ready). Add chicken stock, bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until all liquid is absorbed. Uncover, fluff with a fork and set aside.
3. While quinoa cooks, preheat a large skillet over medium heat. Heat olive oil in the pan then add onions, bell pepper, poblano pepper, garlic, and jalapenos. Cook for about five minutes or just until starting to get soft. Add oregano, chipotle chile powder and cumin, stir and cook for one minute. Stir in corn and cook for one additional minute.
4. Add corn/vegetable mixture to quinoa. Add all remaining ingredients, then season to taste. Put mixture into a lightly greased, large, deep baking dish (the one I use is 8 ¾ x 14; alternatively you can use two pans and freeze one for later). Top with cheese.
5. Bake uncovered for 25-30 minutes or until heated through and cheese is lightly browned and bubbling.

Notes

Don’t skip toasting the quinoa. It adds a lot of flavor and it’s a simple step to incorporate in all of your quinoa dishes. Also – do try to use fresh corn if you can! The flavor and texture are so much better than canned or frozen.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 615mgCarbohydrates: 27gNet Carbohydrates: 21gFiber: 6gSugar: 4gProtein: 21g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a chef, recipe developer, and five-time cookbook author. A former personal chef and cooking instructor, she loves creating easy, delicious recipes to share!

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