Baked Mexican Quinoa Casserole Recipe

Name: Baked Mexican Quinoa Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 garlic clove, minced; 1 cup uncooked quinoa; 28 ounces diced tomatoes, with liquid; 1/2 cup water; 1 tablespoon tomato paste; 1 teaspoon cumin; 1 teaspoon oregano; 1/2 teaspoon chili powder; 11 ounces chickpeas; 3 cups Baby Spinach

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
1 cup uncooked quinoa
28 ounces diced tomatoes, with liquid
1/2 cup water
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon chili powder
11 ounces chickpeas
3 cups Baby Spinach

1
Preheat oven to 350°F.
2
Heat 1 tbsp olive oil in pan. Add onion and garlic, and saute about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
3
Add quinoa, tomatoes, chick peas, water, tomato paste and spices. Season with salt and pepper and stir to combine.
4
COVER and place in oven
5
Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
6
Top with sour cream, diced avocado and/or cilantro and serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 1 garlic clove, minced, 1 cup uncooked quinoa, and more.

Yes, Baked Mexican Quinoa Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Mexican Quinoa Casserole

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