Healthy Mexican Quinoa Casserole
This Mexican casserole is rich in protein with lots of beans, quinoa, & vegetables. Not to mention this recipe is easy to make & perfect for meal prep. And by easy, I mean like one-pot easy.
If you don't have a large baking dish, you can take a look at this casserole dish. If you have one then let's start cooking!
Don't forget to preheat your oven to 350° F.
- chop the red and yellow peppers
- finely chop the onion
- mince the garlic and orange habanero pepper
- rinse and drain the black beans
- slice the mushroom
- shred the red cabbage
I have tried to include as many yummy, nutritious veggies as I could in this recipe, including purple cabbage.
Purple foods actually have so many health benefits, so it nice to toss them into recipes when every you can for an added nutritional boost.
Combine The Ingredients
The easy part!
Next, add all of the vegetables to a casserole dish, followed by the vegetable broth, quinoa, salsa, maple syrup, salt, and pepper. Then, mix all the ingredients together.
I use the tri-colour quinoa to brighten up the dish, but any type will work. If you are wondering, Tri-colour quinoa is basically just a mixture of red, white, and black. The difference is:
- Red Quinoa has a rich taste and chewier texture
- White quinoa has a light taste and fluffy texture
- Black quinoa has an earthy, slightly sweet taste
Now, time to bake!
Put the casserole dish into the oven at 350° F for 1 hour, uncovered.
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