Description
A festive and healthy casserole with Southwestern flavors, perfect for Christmas gatherings.
Ingredients
- 2 cups cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup shredded cooked chicken (optional for non-vegetarian version)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 cup shredded cheddar cheese (or dairy-free alternative)
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix quinoa, black beans, corn, bell pepper, and red onion.
- Add cumin, chili powder, paprika, garlic powder, salt, and pepper. Stir well.
- Fold in shredded chicken (if using) and half the cheese.
- Transfer the mixture to a greased baking dish and top with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with cilantro before serving.
Notes
- For a vegan version, omit chicken and use dairy-free cheese.
- You can prepare this dish a day ahead and refrigerate before baking.
- Serve with avocado slices or Greek yogurt for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern