Mexican Quinoa Casserole with Black Olives

Discover the delightful taste of Mexican Quinoa Casserole with Black Olives, a nutritious dish that blends the wholesome richness of quinoa with the vibrant flavors of Mexican cuisine. This substantial casserole is packed with protein, fiber, and antioxidants, offering a nourishing meal option. The harmonious mix of quinoa, black beans, vegetables, and spices provides a delightful taste experience. Perfect for a fulfilling weeknight dinner or a dish for gatherings, this casserole delivers a delectable culinary experience.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 15 oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 4 oz can diced green chilies
• 1 14 oz can diced tomatoes, drained
• 1 cup sliced black olives
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded vegan cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the quinoa, black beans, corn, green chilies, diced tomatoes, black olives, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well to ensure even distribution of spices and ingredients.
3. Transfer the mixture to a baking dish and spread it evenly across the dish.
4. Top the mixture with the shredded vegan cheese, ensuring that the cheese covers the entire surface evenly.
5. Cover the dish with foil to prevent the cheese from browning too quickly, and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
7. Once baked, remove the casserole from the oven and allow it to cool slightly before serving. Garnish with chopped cilantro for enhanced flavor and presentation.

Keywords: Dinner, Healthy, Casserole

Spice Rack: Cumin, Chili Powder, Garlic Powder, Onion Powder, Salt, Black Pepper

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