Monday, August 19, 2013

Black Bean & Quinoa Casserole

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!

  1. 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.)
  2. Preheat oven to 375.
  3. 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.
  4. Serve with salsa, guacamole and/or plain yogurt, as desired.


Post a Comment