This fiesta quinoa casserole is a family favorite that’ll have even the pickiest of eaters coming back for seconds. And since quinoa is a healthy-alternative to more carb-heavy substances such as pasta and rice, you can feel better about coming back for more. Since it has Mexican influences, it certainly doesn’t skimp on flavor – there’s so much going on that you’ll love it. It’s like a Mexican party on a plate.
Prep Time
1 hour and 2 minutes
Method of Preparation:
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Preheat the oven to 350°F (180°C). Spray a large baking pan with olive oil.
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Spray a large skillet with olive oil also, and place over a medium heat. Add the onion, poblano pepper, and red pepper and cook for 8-10 minutes, until tender. Add the corn and cook for 4 more minutes.
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During these 4 minutes, melt butter or heat olive oil in a medium saucepan. Add the flour, chili powder, paprika, cumin, chipotle chili powder, and salt. Cook for 2-3 minutes. Add in the milk and cook, stirring occasionally, until thick. Add the cheese and cook until melted.
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Place the quinoa and black beans in a large bowl. Add the vegetable mixture and toss well. Add the cheese mixture and stir until well-combined. Transfer to the prepared baking dish.
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Bake for 30 minutes. Serve with pico de gala, salsa, sour cream, or avocado if desired.
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