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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.
Table of Contents
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
- Preheat oven: Preheat the oven to 350 degrees.
- Cook the quinoa.
- 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.
- Add quinoa: Add the quinoa to the skillet and stir until everything is well combined.
- 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.
- 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
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Southwest Quinoa Casserole
The fabulous flavors of the Southwest shine in this earthy and satisfying gluten-free and vegetarian one-dish meal. Perfect for the holidays.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped scallions (white and green parts)
- 1 tablespoon minced garlic
- 1 (15.5-ounce) can black beans (drained and rinsed)
- 1 cup chopped artichoke hearts (jarred or canned; drained, chopped)
- 1 14.5-oz can tomatoes with chilies
- 1 cup corn kernels (fresh, canned and drained, or frozen)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne
- ½ teaspoon salt (or more to taste)
- 2 cups shredded cheddar cheese (divided)
To Serve
- ½ cup sour cream
- 2 to 3 teaspoons pureed chipotles in adobo
- 1 avocado (diced)
- Salsa
- Sliced scallions
- Fresh cilantro leaves
Instructions
- Preheat the oven to 350 F.
- Place the quinoa and water in a saucepan with salt and bring to a simmer over medium-high heat. Reduce the heat, cover the pot, and simmer for 12 minutes. Remove from the heat, and let stand with the lid on for 10 minutes. Remove the lid and fluff the quinoa with a fork.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the scallions and garlic and saute for 3 minutes until the scallions are softened. Stir in the black beans, artichoke hearts, tomatoes with chilies, corn, chili powder, cumin, cayenne, and salt.
- Add the quinoa to the skillet and stir until everything is well combined.
- Spoon half of the mixture into a 2-quart baking dish and sprinkle over 1 cup of the cheese. Distribute with 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.
- 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.
Notes
- This is a perfect dish to make at gatherings as the carnivores can enjoy it as a side, but it’s hearty enough to be a vegetarian’s main dish.
- Try kidney beans or pinto beans instead of the black beans.
- Use a shredded Mexican cheese blend instead of the cheddar.
Nutrition
Calories: 336kcal, Carbohydrates: 25g, Protein: 12g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 572mg, Potassium: 458mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1016IU, Vitamin C: 16mg, Calcium: 268mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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We all loved this recipe!
Yummy! I love quinoa but others in the household, not so much. This recipe was enjoyed by all, received a thumbs up to be made again and was so well received, it will become a go-to recipe for quinoa. Tasty and easy! (I used monterey jack/cheddar blend as I did not have cheddar on hand.)
full of punch and flavor! luv it!!