Mexican Quinoa Casserole Recipes

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MEXICAN QUINOA CASSEROLE



Mexican Quinoa Casserole image

A very healthy alternative to a pasta casserole! Mostly hands off once everything is mixed, and yet another way to use the latest super food!

Provided by Captains Lady

Categories     Grains

Time 1h15m

Yield 8 Cups, 4 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans, drained and rinsed
1 cup corn, canned
1/4 cup jalapeno, diced
1/4 cup salsa
1/3 cup broth
1 cup quinoa, toasted
1 lb 97% lean ground beef
2 tablespoons taco seasoning
3/4 cup water
1 cup cheddar cheese, grated
sour cream
cilantro
lime

Steps:

  • 1. Preheat oven to 400 degrees Farenheit.
  • 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
  • 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
  • 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
  • 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
  • 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.

Nutrition Facts : Calories 431.7, Fat 13.2, SaturatedFat 6.5, Cholesterol 29.7, Sodium 440.2, Carbohydrate 59.2, Fiber 12.2, Sugar 5.6, Protein 22.1

SPICY MEXICAN QUINOA CASSEROLE



Spicy Mexican Quinoa Casserole image

A healthy mexican casserole dish that is really yummy and easy to make. For an added twist...if you like stuffed peppers, at step 5 stuff mix into 4-5 large bell peppers, add about 1/2 inch of water to the bottom of pan and bake for 30 minutes.Top with additional salsa and shredded cheese! Enjoy!

Provided by SarahKaye

Categories     Grains

Time 55m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 14

1 bell pepper, diced
1 cup quinoa, uncooked
2 cups chicken broth
1/2 cup sweet onion, diced
3 garlic cloves, minced
1 (14 1/2 ounce) can black beans, drained & rinsed
2 (10 ounce) cans rotel
1 jalapeno pepper, chopped (I keep the seeds in!)
1/4 cup salsa (I use On The Border-Hot)
3/4 cup corn
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon red pepper flakes

Steps:

  • Cook quinoa in chicken broth according to package directions.
  • In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
  • Add rest of ingredients and cook until warmed through.
  • Fluff quinoa when it's done and add to skillet with everything else.
  • Transfer to a stone bakeware pan sprayed lightly with cooking spray.
  • Bake at 350 degrees for 30 minutes.
  • Serve with additional salsa & top with shredded cheese, if desired.

INSTANT POT® MEXICAN QUINOA



Instant Pot® Mexican Quinoa image

Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.

Provided by Misty Noelle

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
1 jalapeno pepper, minced, or to taste
3 cloves garlic, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
¾ cup corn kernels
¾ teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
⅛ teaspoon black pepper
1 cup dry quinoa
1 cup vegetable broth, or as needed
2 tablespoons chopped cilantro, or to taste
1 lime, juiced
1 avocado, diced

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
  • Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 66 g, Fat 14.2 g, Fiber 16.2 g, Protein 16 g, SaturatedFat 2 g, Sodium 1245 mg, Sugar 5.6 g

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