Description
Veggie-Loaded Quinoa Black Bean Casserole for Cozy Nights
Ingredients
Scale
- 2 cups frozen riced cauliflower
- 1.25 cups dry quinoa
- 14 ounces canned black beans
- 1 cup frozen corn
- 1 cup chopped spinach
- olive oil or oil spray
- 15 ounces canned crushed tomatoes
- 1 cup salsa
- 1 cup water
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
- Spread the frozen riced cauliflower evenly across the bottom of the greased dish. Add the rinsed dry quinoa, followed by the canned black beans, frozen corn, and chopped spinach.
- In a large mixing bowl, combine the canned crushed tomatoes, salsa, water, salt, garlic powder, chili powder, and ground cumin. Whisk until smooth.
- Pour the sauce over the layered ingredients in the casserole dish, ensuring an even distribution.
- Cover the casserole with aluminum foil and bake for approximately 40 minutes, or until liquid is absorbed and quinoa is cooked through.
- If using cheese, remove the foil after baking, sprinkle cheese over the top, and broil for an additional 2-5 minutes until bubbly and golden.
- Remove from oven, let cool for about 5 minutes, and serve warm with your favorite toppings.
Notes
- This dish is gluten-free.
- Feel free to customize the veggies based on your preferences.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 15 mg