Description
This Quinoa and Black Bean Casserole Recipe is a hearty, comforting vegetarian bake made with quinoa, black beans, vegetables, and warm spices—perfect for easy weeknight dinners or meal prep.
Ingredients
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
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup shredded cheese, optional
Fresh cilantro, optional garnish
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.
Heat olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until soft.
Add garlic and cook for 1 minute until fragrant.
In a large bowl, mix cooked quinoa, onion mixture, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle cheese on top if using.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
Let rest for a few minutes, garnish with cilantro, and serve.
Notes
Easily customizable with extra vegetables like bell peppers or zucchini.
Skip the cheese for a dairy-free version.
Stores well and reheats beautifully for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 15 mg