Spice up your dinner routine with this flavorful Vegan Mexican-Style Quinoa Casserole, a perfect blend of hearty quinoa and vibrant vegetables topped with melty vegan cheese.

This delicious dish is packed with protein and fiber, making it a nutritious option for a family meal or a friendly gathering.

Its rich array of spices and fresh garnishes bring the lively essence of Mexican cuisine right to your table. Whether you’re looking for a comforting meal on a chilly evening or a festive addition to your dinner party, this casserole is sure to satisfy everyone.

 

Mexican Quinoa Casserole

Mexican Quinoa Casserole is one of the best ways to prepare quinoa and serve it someone who has never eaten it before. Quinoa casserole is so delicious I had to restrain myself.

I had some quinoa in my pantry but found some at a buyers club yesterday for a reasonable price and I was in the mood for preparing another grain other than rice. The joy of this recipe is quinoa cooks fast and is ready in 15 minutes.

Health Benefits Of Quinoa

You may be asking, what is quinoa? Quinoa is a crop that is grown for its edible seeds, it is pronounced Keen-wah, it is a seed that is prepared as a grain, it can easily be substituted for rice in your recipes. It is gluten-free, it’s a complete protein, but it’s high in fiber, low on the glycemic index, high in magnesium, and full of antioxidants, basically its good for you.

Quinoa for Mexican Quinoa Casserole

How To Vegan Mexican-Style Quinoa Casserole

  1. Rinse the quinoa thoroughly using a fine mesh strainer under running water.
  2. In a medium saucepan, combine the quinoa with water and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
  3. While the quinoa cooks, preheat your oven to 350°F (177°C).
  4. In a large saucepan, heat oil over medium-high heat. Sauté onion and garlic, stirring frequently until the onion softens, about 3 minutes.
  5. Mix in bell peppers, corn, and black beans. Season with cumin, cayenne pepper, and sea salt. Stir well to combine.
  6. Combine the sautéed vegetables with the cooked quinoa. Stir in chopped cilantro and 1/2 cup of vegan cheese.
  7. Transfer the mixture to a casserole dish. Sprinkle the remaining vegan cheese on top.
  8. Bake in the preheated oven for 20 minutes until the cheese is bubbly.
  9. Garnish the baked casserole with slices of avocado, chopped tomatoes, sliced green onions, and additional cilantro.
  10. Serve this delightful casserole with a fresh salad or some homemade guacamole for a complete meal.

Here are 25 Amazing Quinoa Recipes.

Mexican Quinoa Casserole finished dish

Other Flavorful Quinoa Recipes To Try

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Mexican Quinoa Casserole

Vegan Mexican-Style Quinoa Casserole

Vegan Mexican Quinoa Casserole is so flavorful, easy to prepare, and full of flavor, and a perfect dish to serve for large gatherings, for brunch, or quick weeknight dinner!
5 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: Mexican Quinoa Casserole
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 301kcal

Ingredients

For The Quinoa

  • 2 cups water
  • 1 cup quinoa

For The Veggies

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 cup red bell pepper diced
  • 1/2 cup yellow bell pepper
  • 1 cup frozen corn kernels
  • 1 1/2 cups cooked black beans or 1-14 ounce can drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Cayenne pepper
  • 1 teaspoon salt

For The Casserole

  • 2 tablespoons cilantro chopped
  • 1 cup shredded vegan cheese divided

Garnishes

  • avocado chopped (optional)
  • tomato chopped (optional)
  • green onions chopped (optional)
  • 1 tablespoon cilantro chopped

Instructions

Cook The Quinoa

  • Place the quinoa in a large fine mesh strainer and wash under running water
  • Bring water and quinoa in a medium saucepan over medium-high heat to boiling. Reduce heat and simmer for 15 minutes.

To Prepare The Veggies

  • Preheat oven to 350°F.
  • In a large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring until onion is soft, about 3 minutes.
  • Add bell peppers, corn, and black beans and stir. Add cumin, cayenne pepper, sea salt, and stir.

To Prepare The Casserole

  • Stir the cooked veggies into the cooked quinoa, and add chopped cilantro and 1/2 cup of cheese. Remove from heat and spoon into a casserole dish; top with the remaining vegan cheese. Bake for 20 minutes.
  • Garnish with avocado, tomatoes, green onions, and cilantro, and serve with a lovely salad or guacamole.

Nutrition

Calories: 301kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 639mg | Potassium: 466mg | Fiber: 8g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 57mg | Calcium: 54mg | Iron: 3mg