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

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Course: Main Course

Cuisine: American, Mexican

Keyword: Mexican Quinoa Casserole

Prep Time: 10

Cook Time: 15

Servings: 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.

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