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Mexican Red Bean Quinoa Casserole

A comforting and nutritious casserole featuring quinoa, red kidney beans, and vibrant vegetables, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa (uncooked) Tiny grains that puff up beautifully.
  • 1 can red kidney beans Tender and packed with protein.
  • 1 large can corn Or 2 small cans.
  • 1 can chopped tomatoes Juicy and tangy.
  • 2 tsp chili powder Infuses with a smoky flavor.
  • 1 white onion (diced) Enhances the overall taste.
  • 1 red bell pepper (diced) Adds color and sweetness.
  • 1 cup cheddar (shredded) Melts into a delightful topping.
  • 1/2 tsp cumin powder Brings depth to the flavor.
  • 1/2 tsp garlic powder Adds a savory touch.
  • 1/4 tsp salt Enhances all flavors.
  • 1 cup water Essential for cooking quinoa.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Drain the red kidney beans and corn, washing the quinoa under cold water.
  3. Dice the white onion and red bell pepper, and grate the cheddar cheese.
Mix Ingredients
  1. In a large bowl, combine the rinsed quinoa, beans, corn, chopped tomatoes, diced onion, diced bell pepper, chili powder, cumin, garlic powder, and salt.
  2. The mixture should be colorful and inviting.
Bake
  1. Lightly oil a baking pan and spread the mixture evenly.
  2. Bake in the preheated oven for 30 minutes.
  3. Turn off the oven and let the casserole sit inside for an additional 25 minutes.
Serving
  1. Divide the casserole into three equal servings and store in glass containers.

Notes

For added texture, consider mixing in chopped spinach or kale. For heat, add diced jalapeños or cayenne pepper. Leftover casseroles can be used as a filling for burritos or tacos.