SOUTHWESTERN QUINOA BAKE

Southwestern Quinoa Bake is a hearty, filling and OH SO delicious dish that your family is sure to enjoy. Make this quinoa casserole for an easy weeknight dinner, it is simple to make and is an incredibly tasty meal.

Making this Mexican quinoa casserole is as simple as layering a few ingredients and popping it in the oven, the results are a simply incredible dish. The combination of flavors and textures in this quinoa enchilada bake is heavenly, it is a recipe you will want to try today!

What is a Quinoa Bake?

If you have not heard or tried a quinoa bake yet, this is a fantastic recipe to make for dinner. My kids loved it, it is quick and simple to make and it is healthy too! The recipe makes quite a bit, about 10-12 servings. So you can either make it for a crowd or split it into two like I did and freeze another dinner’s worth. This recipe is also very versatile too, you can change up ingredients to reflect your families tastes. If you don’t have or like black beans, use kidney or pinto beans instead. I am a big fan of using what you have on hand. If your family likes more or less flavor, adjust spices accordingly! Give it a try today and watch how quickly it disappears from everyone’s plate.

WHY WE THINK YOU WILL LOVE THIS QUINOA BAKE RECIPE

In case you needed more convincing to give this dish a try, here are a few reasons why we think you should.

• It is a comforting dish. As you would expect for any casserole, this southwest quinoa dish is comforting and tasty. The leftovers taste great the next day too if you are lucky enough to have some saved for later.
• You can make this in advance. Just prepare the quinoa, dice/chop the veggies and assemble the dish before covering and placing into the fridge for up to a day in advance. When you are ready to bake, allow the casserole to sit at room temperature for about 30 minutes while the oven preheats before baking.
• Inexpensive to feed a crowd. This dish is a great meal to serve when you are feeding a crowd. The ingredients are inexpensive and you may actually have some in your pantry already. That’s a win in my book, make a great meal and I get to use ingredients I already had.

Southwestern Quinoa Bake Ingredients

Quinoa: You will need 2 cups of quinoa for the base of this delicious dish.

Cilantro: Add in 4 tablespoons of chopped cilantro to give this meal amazing fresh flavor. 

Bell pepper: For great taste and a colorful addition, add in 1/2 cup of chopped bell pepper.

Tomato: Use 1 small tomato, diced, to add some southwestern flare and flavor. 

Enchilada sauce: You need one 10-ounce can of enchilada sauce to give this dish great consistency. 

Green chiles: Adding in one 4-ounce can of diced green chiles for some amazing spicy flavor. 

Corn: For some added nutrients, you will want to use one 14-ounce can of whole kernel corn.

Black beans: Use one 14-ounce can of black beans for some added protein in this fantastic dish.

Cumin: For an earthy and warm spice, add in 1 teaspoon of cumin.

Chili powder: To add a bit of heat to this dish, use 1 teaspoon of chili powder.

Cheese: Add in 2 cups of shredded cheddar cheese, divided, for wonderful cheesy taste and texture.

Optional toppings: If desired, add sliced avocado, sour cream, or hot sauce as toppings to each individual serving. 

How to make a Southwestern Quinoa Bake

Prep

Start by cooking the quinoa in a saucepan, on the stove, according to package directions. I use broth instead of water to cook my quinoa as I think it makes it more flavorful.

Then, dice and chop the cilantro, tomatoes, and bell peppers. Gently cut each into small pieces instead of smashing them.

Assemble

Once quinoa has been cooked, get the oven preheating to 375 degrees F. Then, lightly spray a 9×13 dish or two 8×8 baking dishes, with nonstick spray. I made two 8×8 square pans and assembled, then put one in the freezer- prior to baking- for later.

Next, in a large bowl, combine the quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, bell peppers, cumin and chili powder, season with salt and pepper, to taste. Then stir in 1 cup of the cheddar cheese.

Spread quinoa mixture into the prepared baking dish, then top with the remaining cheese and diced tomato.

Bake

Place the baking dish into the preheated oven and bake until bubbly and cheese has melted, about 15 minutes.

Serve immediately, garnished with diced avocado and tomato, if desired. At the last minute I decided my avocado wasn’t ripe enough to use, but it’d be delicious in this dish.

HOW LONG IS QUINOA CASSEROLE GOOD FOR?

You can keep this casserole stored in an airtight container in the fridge for up to 3-5 days. Reheat your servings in the oven or microwave until warmed through before eating. Be aware the texture will change over time, eating it sooner is better.

CAN YOU FREEZE QUINOA CASSEROLE?

You sure can, this is a great dish to prepare and make a double pan of. Store it in an airtight container, it will last in the freezer for 2-3 months if stored properly. Let it defrost in the fridge overnight, then pop it in the oven and bake for 20-30 minutes.

MORE AMAZING CASSEROLE RECIPES TO TRY, CHECK THEM OUT!

• CHEESY BAKED EGG CASSEROLE
• BUFFALO CHICKEN TATERTOT CASSEROLE
• CHEESY POTATO CASSEROLE
• HASH BROWN BREAKFAST CASSEROLE
• CHICKEN BROCCOLI CASSEROLE
• CHEESY WILD RICE CASSEROLE
• HOLIDAY HAM & CHEESE BREAKFAST CASSEROLE
• CHICKEN TORTILLA CHIP CASSEROLE
• CINNAMON ROLL FRENCH TOAST CASSEROLE

Southwestern Quinoa Bake is a filling and heavenly dish that your family is sure to enjoy. Make this quinoa casserole for a simple weeknight dinner, it is easy to make and is an amazing and delicious meal.