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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, fresh or frozen - 1 bell pepper, diced (any color) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar, mozzarella, or a dairy-free alternative) - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Cheesy Quinoa and Black Bean Casserole

Discover the delicious Cheesy Quinoa & Black Bean Casserole, a perfect blend of nutritious quinoa, hearty black beans, and colorful vegetables. This plant-based dish is not only loaded with protein but also easy to customize. Ideal for family dinners or meal prep, it’s a comforting way to enjoy healthy ingredients. With its rich cheesy topping and vibrant flavors, this casserole will be a hit at any table. Embrace wholesome cooking with this versatile recipe!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, well-drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 bell pepper, diced (select any color for variety)

1 small onion, finely diced

2 cloves garlic, finely minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and black pepper, to taste

2 cups shredded cheddar cheese (feel free to substitute with a vegan cheese alternative)

1 cup diced tomatoes (can be canned or fresh)

1/4 cup fresh cilantro, chopped (for garnish)

1 ripe avocado, sliced (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it’s at the right temperature when your casserole is ready to bake.

    Cook the Quinoa: In a medium saucepan, add the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the liquid is fully absorbed. Once cooked, remove from heat and fluff the quinoa gently with a fork.

      Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. When the oil shimmers, add the diced onion and bell pepper. Sauté for approximately 3-4 minutes, or until they start to soften. Next, add the minced garlic, cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, and season with salt and pepper. Stir the mixture thoroughly to ensure everything is well combined.

        Layer the Casserole: Grease a 9x13 inch baking dish with cooking spray or a little olive oil. Spoon half of the quinoa and black bean mixture onto the bottom of the dish, spreading it out evenly. Sprinkle with half of the shredded cheddar cheese. Top with the remaining quinoa mixture, followed by the rest of the cheese on top.

          Bake the Casserole: Cover the baking dish with aluminum foil to retain moisture and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned a beautiful golden brown.

            Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving. Garnish the top with freshly chopped cilantro. Serve warm with optional slices of avocado on the side and lime wedges for an added zest.

              Prep Time: 15 min | Total Time: 50 min | Servings: 6