Quick and Easy Mexican Quinoa Casserole
A family favorite that is super easy and on the table in 30 minutes. Serve with a big green salad or a green veggie (broccoli, spinach, kale, asparagus)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1 Tbsp water or broth
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1/2 green bell pepper diced
- 3/4 cup quinoa
- 1 cup vegetable broth
- 1 15-ounce can black beans drained and rinsed
- 1 14.5 oz can diced tomatoes (not drained)
- 1 cup corn kernels frozen
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
Instructions
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Heat the broth in a large skillet with a lid over medium heat.
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Sauté the onion, garlic and green bell pepper until it starts to brown.
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Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, and cumin to the skillet. Stir until combined.
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Bring the quinoa mixture to a boil, then reduce heat to medium low and cover the pan with the lid.
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Cook covered for 10 minutes, stir. Cook covered an additional 10 minutes until the quinoa is opened and cooked thoroughly.
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Add salt and pepper to taste.
Optional: Serve with avocado slices and chopped cilantro.
