Fiesta Quinoa Casserole

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

Prep Time 20

Cook Time 42

Total Time 1 2

Servings

Calories 361kcal

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
¾ teaspoon ground cumin
⅛ – ¼ 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 ½ cups black beans about 1 can
For serving: Pico De Gallo Salsa, Avocado, Sour Cream

Instructions

Preheat oven to 350 degrees. Spray a large baking pan with olive oil.
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.
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.
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.
Bake for 30 minutes. Serve with pico de gallo, salsa, avocado or sour cream if desired.

Notes

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

Nutrition