southwest quinoa casserole.


i had plans to eat mostly salad this week, being that it is july. but the weather gods are against me, they decided to make it overcast and a little bit rainy yesterday and left me scrambling for a suitable dinner. i raided my pantry and put this together on the fly, and it turned out delicious. even my poor, meat and cheese loving husband loved it. it manages to taste really fresh despite using a lot of canned items and is just a little bit spicy.


  1. 1 cup of cooked quinoa (i always cook quinoa in veg broth instead of water for flavor)
  2. 2 (14 oz) cans cooked black beans, drained and rinsed
  3. 1/2 red onion, chopped
  4. 1 teaspoon cumin
  5. 1/2 teaspoon dried oregano
  6. 1 small (4 oz) can sliced black olives
  7. 1 small (4 oz) can diced green chilis
  8. 1/2 red bell pepper, chopped
  9. 1 (14 oz) can diced tomatoes, drained & liquid reserved
  10. 1/4 cup chopped cilantro
  11. 1/4 cup green salsa (i like herdez salsa verde)
  12. 1 avocado, chopped


  1. cook quinoa per package directions
  2. pre-heat oven to 375
  3. in a 2 quart casserole dish or 8×8 baking dish pour an even layer of the reserved tomato juice
  4. in a large bowl mix the cooked quinoa with the black beans, onion, cumin, oregano, olives, green chilis, bell pepper, tomatoes and cilantro and stir together until evenly combined
  5. transfer mixture to casserole dish & top with green salsa
  6. cover with lid or foil & bake for 25 minutes
  7. garnish with avocado & cilantro

the end.

One thought on “southwest quinoa casserole.

  1. minersmix says:

    We are suspicious of quinoa. Not generally our kinda food (We didn’t cook our way to the top of the food chain to eat vegetables!), BUT… this looks interesting. Maybe…

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