One-Pot Mexican Quinoa Casserole with Black Olives

Savor the vibrant flavors of Mexico in this easy one-pot quinoa casserole, featuring black olives for a savory twist.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup black olives, sliced
• 1 cup shredded cheddar cheese
• 0.25 cup fresh cilantro, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the rinsed quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, salt, and black pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes or until the quinoa is cooked and the liquid is absorbed.
5. Stir in the sliced black olives and 3/4 cup of the shredded cheddar cheese until well combined.
6. Remove the pot from heat and let it sit, covered, for 5 minutes.
7. Sprinkle the remaining shredded cheese and chopped cilantro over the casserole before serving.

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