Oven-Baked Mexican Quinoa Casserole
 
Prep time
Cook time
Total time
 
Fry up the onion and garlic, then toss everything in a casserole dish and let it cook in the oven for 1 hour. Too easy! Vegan / Gluten-Free / Nut-Free / Low-Carb
Author:
Recipe type: Main, Entree, Side
Cuisine: Mexican / Southwest / Tex-Mex
Serves: 4
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup quinoa
  • 796 ml (28 oz) can diced tomatoes, with liquid
  • ½ cup water
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp tomato paste or ketchup
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder (more if you like things spicy)
  • Salt & freshly ground pepper
  • 540 ml (19 oz) can black beans, rinced and drained
  • 311 g (11 oz) can corn kernels, with liquid
  • 3 cups baby spinach
  • Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.
Instructions
  1. Preheat oven to 350F.
  2. Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
  3. Add quinoa, deced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
  4. COVER and place in oven and set timer for 30 minutes.
  5. Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
  6. Return to oven WITH LID and set timer for another 30 minutes.
  7. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
  8. Top with sour cream, diced avocado and/or cilantro and serve.
Recipe by Vegangela at http://www.vegangela.com/2013/02/18/oven-baked-mexican-quinoa-casserole/