This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.
Ingredients
- 1 ⅔ cups water
- 1 cup quinoa
- ½ teaspoon salt, divided
- 2 tablespoons avocado oil or other neutral oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups corn kernels (from about 2 ears)
- 1 poblano pepper, chopped
- 1 medium tomato, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (15 ounce) can black beans, rinsed
- 1 ¼ cups shredded extra-sharp Cheddar cheese, divided
- Chopped cilantro for garnish
- Salsa or pico de gallo for serving (optional)
Directions
- Step 1
Preheat oven to 400°F.
Step 2
Combine water, quinoa and 1/4 teaspoon salt in a medium saucepan; bring to a boil over high heat. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat, fluff with a fork and partially cover.
Step 3
Meanwhile, heat oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds. Add corn, poblano, tomato, chili powder, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until the vegetables have softened, about 5 minutes. Stir in beans, the cooked quinoa and 3/4 cup cheese. Spread into an even layer and sprinkle with the remaining 1/2 cup cheese.
Step 4
Bake until the casserole is hot and the cheese has melted, about 15 minutes. Serve sprinkled with cilantro and with salsa (or pico de gallo) on the side, if desired.
Nutrition Facts
Serving Size: generous 1 1/3 cups Per Serving: 507 calories; protein 21g; carbohydrates 58g; dietary fiber 10g; sugars 10g; fat 23g; saturated fat 8g; mono fat 9g; poly fat 3g; cholesterol 35mg; vitamin a iu 1199IU; vitamin b3 niacin 3mg; vitamin c 25mg; vitamin d iu 9IU; vitamin e iu 3IU; folate 167mg; vitamin k 6mg; sodium 645mg; calcium 326mg; iron 4mg; magnesium 123mg; phosphorus 506mg; potassium 809mg; zinc 3mg; omega 6 fatty acid 3g; niacin equivalents 7mg; selenium 15mcg.
