Description
A warm, filling dish that packs protein and flavor, perfect for a meatless main or a shareable side.
Ingredients
Scale
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14 oz) diced tomatoes, with their juices
- 1 cup corn, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the rinsed quinoa in the vegetable broth until fluffy (about 15 minutes).
- Sauté the diced onion in olive oil for 5 minutes, add minced garlic, and cook for 1 minute.
- In a large bowl, combine quinoa, sautéed aromatics, black beans, diced tomatoes with juices, corn, cumin, chili powder, salt, and pepper. Mix well.
- Transfer to a greased 9×13 inch dish and top with shredded cheese if using.
- Cover and bake for 25 minutes, then remove foil and bake for another 10–15 minutes until cheese is bubbly.
- Cool for a few minutes and garnish with cilantro.
Notes
Rinsing the quinoa removes bitterness. Use low-sodium broth for salt control. For extra texture, fold in diced bell pepper or spinach before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg