Mexican-Style Quinoa Casserole

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Mexican Quinoa Casserole is so flavorful, easy to prepare and full of flavor, a perfect dish to serve for large gatherings, for a  brunch or quick weeknight dinner!

Mexican-Style Quinoa Casserole

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 Make Quinoa Casserole

To make quinoa casserole, cook quinoa and set aside.

Cook onion, garlic, bell pepper, corn, black beans, season with cumin, salt, and pepper. Stir in cilantro, quinoa, vegan cheese and spoon into a casserole dish.

Bake in a preheated oven. Such a mouthwatering dish. It is perfect to serve for brunch, dinner and bring to a potluck.

Here are 25 Amazing Quinoa Recipes.

Mexican Quinoa Casserole finished dish

Other Flavorful Quinoa Recipes To Try

If you make this Mexican Quinoa Casserole, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

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Mexican Quinoa Casserole



(Per portion)
  • Energy: 275 kcal / 1150 kJ
  • Fat: 7 g
  • Protein: 10 g
  • Carbs: 44 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 15 min
  • Ready in: 25 min
For: 6 Servings



  1. Bring water and quinoa in a medium saucepan over medium-high heat to boiling. Reduce heat and simmer for 15 minutes. Preheat oven 350°F.
  2. In a large saucepan heat oil over medium-high heat. Add onion and garlic and cook stirring until onion is soft about 4 minutes.
  3. Add bell peppers, corn, black beans and stir. Add cumin, cayenne pepper, sea salt, and stir. Stir in cooked quinoa, chopped cilantro, and cheese. Remove from heat and spoon into a casserole dish, top with vegan cheese. Bake for 15 minutes.
  4. Garnish with avocado, tomatoes, green onions and cilantro and serve with a lovely salad or guacamole.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Sharon
    August 2, 2020

    Very delicious and healthy. It was just what my taste buds needed. Thank you for another awesome recipe!

  2. Daniela Correia
    June 7, 2020

    I just made this recipe and it is amazing! Thank you so much for sharing 🙏

  3. Denise Bowens
    March 14, 2020

    Just made this dish! Utterly delicious

  4. Karin
    January 14, 2020

    sooooo delish! THANK YOU!

  5. Jenn
    November 9, 2018

    Made this last night… no leftovers! It was AH-MAZING!

    • Michelle Blackwood
      November 9, 2018

      That’s wonderful to know, I’m so happy. Thank you for your feedback

  6. Leah
    September 25, 2018

    My entire family ate the entire batch, thank you for your delicious recipes!

    • Michelle Blackwood
      September 25, 2018

      Thank you Leah for your feedback, I’m so happy your family enjoyed it.