| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 13g | 6g | 47g |
| sugars | fibre | protein | salt |
| 5g | 8g | 16g | 0.58g |
Why I Love American Quinoa and Black Bean Casserole
There’s something undeniably satisfying about a good casserole. Deeply comforting, rich, and endlessly customizable, it’s one of my favorite types of dishes to prepare. And when it comes to comforting, satisfying dishes, my Quinoa and Black Bean Casserole is at the top of the list.
An Unexpected Twist on Traditional Casseroles
While my heart will always belong to the seafood dishes I grew up enjoying on the coast of Maine, there’s something about the hearty, wholesome ingredients of this Quinoa and Black Bean Casserole that surprise and delight my palate. It’s a dish that reflects my adventures in culinary exploration across the country, bringing the flavors of the Southwest to my northeastern kitchen.
The ingredients list is simple but inspired—a lively blend of quinoa, black beans, corn, and diced tomatoes, seasoned with cumin and chili powder. Topped with a generous layer of melted cheddar cheese, this dish provides a powerful punch of protein and fiber.
Favoriting the Flavors
The smoky undertones of cumin combined with the subtle heat of chili powder create a flavor profile that may seem unconventional for a Maine native, but it’s one that my family and I have come to love. The inspiration for this unique casserole is a bit hazy—maybe it was a trip to Santa Fe or a dish from chef Bobby Flay that sprung to mind when thinking about this combination.
But regardless of its origins, this Quinoa and Black Bean Casserole has become a staple in my family’s dinner rotation. My daughters, Erin and Samantha, even request it for their birthdays! Nothing makes me happier than seeing them enjoy a dish that is not only delicious but also brimming with healthy ingredients.
So, if you’re looking for a nutrient-rich, flavor-packed casserole recipe that’ll keep you satisfied, give this Quinoa and Black Bean Casserole a try. It just might become a favorite in your household too!
What You’ll Need
- 1 cup quinoa
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes, drained
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Method
Step One
Place the quinoa and water in a saucepan and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until all of the water is absorbed and the quinoa is tender.
Step Two
While the quinoa is cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until it is soft and translucent. This should take around 5 minutes. Then add the peeled and chopped garlic to the skillet and cook for another minute until the garlic is fragrant.
Step Three
Rinse and drain the beans, corn, and diced tomatoes then add them to the skillet with the onions and garlic. Stir in the cumin, chili powder, and salt. Let everything cook together for a few minutes until it is all heated through.
Step Four
Preheat your oven to 375 degrees Fahrenheit. Once the quinoa is done cooking, add it to the skillet mixture and stir everything together until it is well combined.
Step Five
Transfer the quinoa and vegetable mixture into a baking dish. Top it with the shredded cheddar cheese and bake it in the preheated oven for about 20 minutes until the cheese is bubbly and slightly golden brown.
Step Six
Remove the casserole from the oven and let it cool for a few minutes. Then top it with the chopped green onions, fresh cilantro and serve. Enjoy your Quinoa and Black Bean Casserole!
