While I don't like eating at Mexican restaurants too much, we really like Mexican food at home (it just seems so much tastier and better for you that way!). And since I needed an idea for dinner, had some salsa in the fridge to use up, and we happened to have the rest of the ingredients on hand, a black bean-quinoa casserole was born. A delicious black bean-quinoa casserole, I might add.
I actually wasn't planning on blogging about this (hence the picture taken after we had had dinner) but we enjoyed it so much that I had to document it! It was healthy, easy and tasty -- what more do you want in a recipe? Of course, feel free to use different proportions (or whatever you happen to have on hand!).
Black Bean & Quinoa Casserole
Quinoa cooking instructions taken from The Kitchn
- 3/4 cup quinoa, rinsed (rinsing helps remove the bitterness, so I highly recommend it -- just use a fine mesh strainer)
- 1 cup water
- 1/2 cup chicken or vegetable broth (could also use water instead)
- 2 cups black beans, cooked (about 1 can, rinsed and drained)
- 1/2 tsp. ground cumin
- 1/4 tsp. chili powder
- 1/4 tsp. dried oregano
- 1/2 - 1 jalapeno, minced (seeds and ribs removed)
- 3 cups fresh spinach, chopped
- 1 bell pepper, chopped
- 1 garlic clove, chopped
- 1/4 red onion, chopped
- 1/2 cup shredded cheese (I used a combination of shredded mozzarella and shredded cheddar; also, feel free to use more or less cheese to taste)
- 2 Tbsp cilantro, chopped
- Toppings (optional): salsa (could be homemade), guacamole (could be homemade), plain yogurt (could be homemade); even tortilla chips would be great!
- Quinoa cooks very well in a rice cooker -- just toss in the rinsed quinoa with the water, broth and a pinch of salt and you're good to go! If you don't have a rice cooker, add quinoa, broth, water and a pinch of salt in a saucepan, cover, and bring to a boil. Once boiling, turn heat down to the lowest setting. Cook for 15 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered. (Feel free to chop vegetables and preheat oven while quinoa is cooking.)
- Preheat oven to 375.
- Once quinoa is cooked, in an 8x8 baking dish (you could also use a 9x13 dish), combine all ingredients except cheese and cilantro. Let bake for 15 minutes, then top with cheese and bake an additional 5 minutes until cheese is melted. Top with cilantro.
- Serve with salsa, guacamole and/or plain yogurt, as desired.