Spicy Mexican Quinoa Casserole Recipe

Name: Spicy Mexican Quinoa Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook quinoa in chicken broth according to package directions.
2
In a large flatbottom skillet saute onions, garlic, bell peppers and jalapenos.
3
Add rest of ingredients and cook until warmed through.
4
Fluff quinoa when it's done and add to skillet with everything else.
5
Transfer to a stone bakeware pan sprayed lightly with cooking spray.
6
Bake at 350 degrees for 30 minutes.
7
Serve with additional salsa & top with shredded cheese, if desired.

417

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 14 ingredients. The key ingredients include: 1 bell pepper, diced, 1 cup quinoa, uncooked, 2 cups chicken broth, 1/2 cup sweet onion, diced, and more.

Yes, Spicy 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.

Spicy Mexican Quinoa Casserole

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