How To Make Vegan Quinoa Casserole
A wholesome and hearty meal packed with plant-based protein and fiber-rich quinoa.
Serves:
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 jalapeno pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Sea salt and black pepper to taste
- 1/2 cup vegan shredded cheese
- 1/4 cup fresh cilantro, chopped
Instructions
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In a large pot, combine the quinoa and vegetable broth and bring to a boil. Reduce the heat and allow to simmer for 15-20 minutes, until all the liquid is absorbed and the quinoa is tender.
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Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
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In a skillet, saute the red bell pepper, onion, jalapeno pepper and garlic over medium heat for 5-8 minutes, until softened.
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Add the cooked quinoa, black beans, spices, salt and black pepper to the skillet and stir to combine.
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Transfer the quinoa mixture to the prepared baking dish and top with vegan shredded cheese.
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Bake for 10-15 minutes, until the cheese is melted and bubbly.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 350kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 594mg
- Total Carbohydrates : 56g
- Dietary Fiber : 11g
- Sugar : 5g
- Protein : 18g
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