Chickpea Quinoa Tex-Mex Casserole
Equipment
- 1 9x13 inch baking dish
- 1 Medium saucepan
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 can opener
- 1 measuring cup
- 4 Measuring spoons
- 1 Mixing bowl
- 1 Wooden spoon
- 1 aluminum foil sheet
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth low-sodium
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 jalapeño minced, seeds removed
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chickpeas 15-ounce, drained and rinsed
- 1 can black beans 15-ounce, drained and rinsed
- 1 can fire-roasted diced tomatoes 15-ounce, with juices
- 1 cup corn kernels frozen and thawed
- 1/2 cup salsa medium
- 1/2 cup cilantro chopped, divided
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 lime cut into wedges, for serving
- 1 avocado sliced, for serving
- 2 green onions thinly sliced, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil the 9x13-inch baking dish.
- Combine rinsed quinoa and vegetable broth in a saucepan, bring to a boil, reduce to low, cover, and simmer until fluffy, 15 minutes.
- Heat olive oil in a large skillet over medium heat and sauté onion, bell pepper, and jalapeño until softened, 5 minutes.
- Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and cook until fragrant, 30 seconds.
- Add chickpeas, black beans, diced tomatoes with juices, corn, salsa, and half the cilantro to the skillet and stir to combine.
- Fold the cooked quinoa into the skillet mixture until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Sprinkle the cheese evenly over the top and cover the dish loosely with foil.
- Bake for 15 minutes covered, then remove the foil and bake for 5 more minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes, then garnish with remaining cilantro and green onions and serve with lime wedges and avocado.
Notes
Rinse quinoa well to remove bitterness and avoid a soapy taste, and cook it in broth for extra flavor. If you prefer a saucier casserole, add an extra 1/4 cup salsa or a splash of broth before baking. Adjust heat by keeping or removing jalapeño seeds or swapping in chipotle for smoky warmth. For dairy-free, use a plant-based cheese or skip cheese and finish with a drizzle of cashew crema. This dish reheats well and can be assembled a day ahead; bake an extra 10 minutes if starting cold. Add protein tweaks like shredded chicken or crumbled tofu, and feel free to toss in zucchini or spinach during the sauté for more veggies.
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