Fiesta Quinoa Casserole

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This Fiesta Quinoa Casserole is a family favorite that will have your pickiest of eaters asking for seconds. A great kid-friendly quinoa recipe that is a perfect introduction to quinoa for kids!

This recipe was originally posted in 2013 and updated 2017.
This week has been a challenging one for me.

People often assume that since I’ve created so many quinoa recipes that my kids must love it.

Sadly, this isn’t the case.

They were not enthusiastic about it when I first started serving it years ago, and things have not gotten better.

If anything, through the years their resistance to it has grown.

In the beginning, they would eat it. Perhaps without overwhelming enthusiasm, but certainly without grumbling. These days it can be like trying to get my tween boys to hear what I am saying when they are absorbed in a video game – next to impossible.

Part of this is my fault.

I mean, if someone asked me to eat as much chocolate as I have asked them to eat quinoa I might start to protest. (But maybe not?! I mean, chocolate….)

In addition to being burnt out on it, my kids are just plain picky. No getting around it, getting them to eat healthily has always been a challenge.

I have no clue where they get it from.

Um, oops. Me, again.

I have always been a picky eater too. It has only been in adulthood that I’ve grown to love healthy food. I can only hope the same happens to them.

Sigh…..

5 from 1 vote

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Fiesta Quinoa Casserole

Prep Time

20 mins

Cook Time

42 mins

Total Time

1 hr 2 mins

 

This Fiesta Quinoa Casserole is a family favorite that will have your pickiest of eaters asking for seconds. A great kid-friendly quinoa recipe that is a perfect introduction to quinoa for kids!

Course: Main Course

Cuisine: Gluten Free, Healthy, Mexican

Servings: 8

Calories: 361 kcal

Author: Wendy Polisi

Ingredients

• Olive oil spray
• 1 onion chopped
• 1 poblano chile pepper seeded and chopped
• 1 red bell pepper seeded and chopped
• 2 cups frozen corn thawed
• 3 tablespoons butter OR olive oil
• 3 tablespoons whole wheat OR gluten free flour
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon ground cumin
• 1/8 – 1/4 teaspoon chipotle chili powder
• 1 teaspoon sea salt
• 2 cups unsweetened almond milk OR milk of choice
• 8 ounces Monterey Jack Cheese OR Daiya Pepper Jack shreds
• 3 cups cooked quinoa
• 1 1/2 cups black beans about 1 can
• For serving: Pico De Gallo Salsa, Avocado, Sour Cream

Instructions

1. Preheat oven to 350 degrees. Spray a large baking pan with olive oil.
2. Spray a large skilled with olive oil and heat to medium. Add onion, poblano pepper and red pepper and cook for 8 to 10 minutes, until tender. Add corn and cook for 4 more minutes.
3. Meanwhile, melt butter or heat olive oil in a medium saucepan. Add flour, chili powder, paprika, cumin, chipotle chili powder and salt. Cook for 2 to 3 minutes. Add in milk and cook, stirring often, until thick. Add cheese and cook until melted.
4. Place quinoa and black beans in a large bowl. Add vegetable mixture and toss. Add cheese mixture and stir until well combined. Transfer to prepared baking dish.
5. Bake for 30 minutes. Serve with pico de gallo, salsa, avocado or sour cream if desired.

Recipe Notes

WW Pts 9
May be make ahead and frozen prior to baking. Allow to thaw overnight in the refrigerator before baking.

Nutrition Facts

Fiesta Quinoa Casserole

Amount Per Serving

Calories 361 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 6g 30%

Cholesterol 29mg 10%

Sodium 561mg 23%

Potassium 470mg 13%

Total Carbohydrates 38g 13%

Dietary Fiber 7g 28%

Sugars 2g

Protein 15g 30%

Vitamin A 20%

Vitamin C 42.4%

Calcium 30.8%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

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