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Mexican Red Bean Quinoa Casserole meal prep dish in a serving bowl

Mexican Red Bean Quinoa Casserole

A nutritious and flavorful casserole made with quinoa, red kidney beans, and colorful vegetables, perfect for meal prep and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 3 servings
Course: Main Course, Vegetarian
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa (uncooked) Rinse well before use.
  • 1 can red kidney beans Drain before using.
  • 1 large can corn Alternatively, use 2 small cans.
  • 1 can chopped tomatoes
  • 2 tsp chili powder Adjust according to spice preference.
  • 1 large white onion (diced)
  • 1 large red bell pepper (diced)
  • 1 cup cheddar (shredded) Can swap for dairy-free alternative.
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt Adjust to taste.
  • 1 cup water

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Drain the red kidney beans and corn, then wash the quinoa.
  3. Dice the white onion and red bell pepper, and grate the cheddar cheese.
  4. Mix all the ingredients together in a large bowl.
  5. Oil your baking pan and spread the mixture evenly in the pan.
Baking
  1. Bake in the oven for 30 minutes.
  2. After 30 minutes, turn off the oven and let the casserole sit for another 25 minutes.
Serving
  1. Once cooled, divide the casserole into three servings and store in glass containers.

Notes

Store in airtight glass containers for 3-4 days in the fridge. Can freeze portions for longer storage. Label containers with dates.