Description
A hearty and nutritious vegetarian casserole made with quinoa, black beans, corn, and a blend of spices, topped with melted cheddar cheese.
Ingredients
- 1 cup uncooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with juice
- 2 cups vegetable broth
- 1 cup chopped bell peppers
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine all the ingredients listed above.
- Mix well to ensure even distribution.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil, stir the casserole, and sprinkle shredded cheese on top.
- Return the dish to the oven uncovered for an additional 10-15 minutes, until the cheese melts and becomes golden and bubbly.
- Allow the casserole to rest for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
Feel free to customize the casserole with additional vegetables or different beans. For a firmer texture, reduce the broth slightly.