This Southest-style quinoa casserole is ideal any day of the year and such a good holiday dish; perfect for Thanksgiving or any holiday where you need a substantial vegetarian and gluten-free dish. It has that amazing main dish/side dish appeal, meaning it can function as either one, depending on what else is on the plate. It has a ton of protein from the beans and quinoa and those great Tex-Mex flavors that hold such universal appeal.

Serve it with a side of Vegetarian Collard Greens, Grilled Asparagus, or Sautéed Escarole if you like. You might also want to check out this Bulgur Wheat, Sweet Potato, and Black Bean Casserole for another take on a hearty veggie casserole.

Southwest Quinoa Casserole: This earthy and satisfying vegetarian and gluten-free casserole can be served as a main side or a dish – perfect for the holidays. 

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Ingredients

• Quinoa – Provides the base for this gluten-free casserole. Learn how to cook perfect quinoa.
• Scallions – Use both the white and green parts of the scallion for maximum flavor and color. Make sure to save some to sprinkle on top to serve.
• Minced garlic
• Black beans – The beans provide heartiness and protein to this vegetarian dish. Make sure to drain and rinse before baking.
• Artichoke hearts – You can use canned or jarred artichoke hearts, but make sure you drain and chop them into bite-sized pieces before cooking.
• Tomatoes with chilies – Adds a nice kick to the casserole.
• Corn kernels – Fresh, canned and drained, or frozen corn works for this recipe.
• Chili powder, cumin, and cayenne – The perfect cadre of spices for this Tex-Mex-inspired dish.
• Cheddar cheese – Some cheese is blended in, and some melted into a topping that makes this dish even more irresistible.
• Sour cream – The base for the chipotle sour cream.
• Pureed chipotles in adobo – Add to sour cream for a perfect accompaniment for this dish.
• Avocado – To serve.
• Salsa – To serve.
• Fresh cilantro leaves – To serve.

Variations and Substitutions

• Try kidney beans or pinto beans instead of the black beans.
• Use a shredded Mexican cheese blend instead of the cheddar.

How to Make Southwest Quinoa Casserole

1. Preheat oven: Preheat the oven to 350 degrees.
2. Cook the quinoa.
3. Cook beans and veggies: Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the scallions and garlic, then stir in the black beans, artichoke hearts, and tomatoes with chilies, corn, chili powder, cumin, cayenne, and salt.
4. Add quinoa: Add the quinoa to the skillet and stir until everything is well combined.
5. Transfer and bake: Spoon half of the mixture into a 2-quart baking dish and sprinkle over 1 cup of the cheese. Distribute the remaining quinoa mixture over the top, and sprinkle over the other cup of cheese. Bake for 15 to 20 minutes, until hot throughout and the cheese is melted.
6. Make toppings and serve: While the casserole is baking, put the desired condiments in little bowls. In one bowl, mix together the sour cream and pureed chipotles. In others, place the avocado, salsa, scallions, and cilantro. Serve the casserole hot and top as desired.

What to Serve With Southwest Quinoa Casserole

Vegetarian Collard Greens

Southwestern Vegan Black Bean Burgers

Vegetable Quesadillas

More Great Vegetarian Recipes

• Roasted Buffalo Cauliflower Steaks
• Leek, Mushroom, and Goat Cheese Quiche
• Bulgur Wheat, Sweet Potato, and Black Bean Gratin
• Vegetarian Mexican Lasagna
• Southwestern Vegan Black Bean Burgers