Quinoa makes an appearance in our household quite often. It is a delicious alternative to rice. I love rice, but changing the texture up a little is nice every once in a while. The additional punch of protein that quinoa gives is a definite plus for me. Until I started using quinoa, I thought it was a complicated ingredient. Maybe the name “quinoa” makes it seem more intimidating than it really is. I found out it is easy to prepare and cooks up faster than rice.
This Mexican Quinoa Casserole is delicious, full of flavor and protein. The cheese makes it even better!
Based on the type of salsa you use, you can make this casserole as mild or as spicy as you want. This dish is easy to prepare ahead of time. I have made this casserole in the morning before work and covered it in in the refrigerator. When I got home from work, all I had to do was bake it in the oven. I just added an extra 10 minutes to the bake time.
Mexican Quinoa Casserole
- 1 cup quinoa
- 2 cups water
- 1 4.5 oz can chopped green chilies drained
- 1 cup of you favorite salsa I use a medium spice salsa
- 1 15 oz can of black beans rinsed and drained
- 1 cup frozen corn no need to thaw the corn
- 1/2 t cumin
- 1 t chili powder
- salt and pepper to taste
- 1 cup Monterey jack cheese grated
- 1 cup Colby jack cheese grated
- Cook the quinoa and water according to the package directions, and set aside.
- Preheat the oven to 375 degrees. Grease a 2 quart baking dish.
- In a large bowl, combine the cooked quinoa, green chilies, salsa, black beans, corn, cumin, chili powder, salt and pepper. Stir in the Monterey jack cheese.
- Pour the quinoa mixture in to the prepared baking dish. Top with the Colby jack cheese.
- Place the dish in the oven and bake for 20 minutes, or until the casserole is heated through and the cheese on top has melted.