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Vegetarian Mexican Quinoa Casserole

Orange Icon  Vegetarian Mexican Quinoa Casserole

Orange Icon  Vegetarian Mexican Quinoa Casserole

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Submitted by: Gina Ophardt

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Servings: 8

Delicious dish that can be vegetarian if you like! Servings are large, so you could cut them down a bit if you like.

  • 3 c. quinoa, cooked, organic
  • 20 oz. tomatoes, diced, fire roasted with green chilies, canned, organic
  • 1 tbs. cumin powder, organic
  • 15 oz. black beans, canned, organic
  • 16 oz. corn, frozen, organic
  • 2 tbs. chili powder, organic
  • 1/4 c. water, purified
  • 16 oz. spinach, frozen, organic
  • 1 c. cheese, any type, raw, organic

Preheat oven to 350°F. Coat a medium to large casserole dish with olive oil.

In a mixing bowl, combine cooked quinoa and tomatoes. Set aside.

In a separate bowl mash the black beans (drained and rinsed) with a fork. Combine the beans, corn, water, chili powder, and cumin in this bowl. Mix well. The beans will clump some, but that's OK.

Spoon half of the the quinoa mixture on the bottom of the casserole dish until covered. Layer all of the thawed and drained spinach on top of that and all of the bean mixture on top of that. Then put meat on top of that. Sprinkle with 1/2 of the shredded cheese. Add the remaining quinoa and top with the remaining cheese.

Bake for 30 minutes uncovered or until cheese is melted and bubbly. You can broil for a few minutes to brown the cheese a little if you like.

Can serve with sour cream if you like!