top of page

Mexican-style Quinoa Casserole




  • 1 Tbsp. olive or grapeseed oil

  • 2 cloves of garlic, minced

  • 1 Cup quinoa, rinsed

  • 1 Cup vegetable broth

  • 1 can (15 oz) black beans,
       drained and rinsed very well

  • 1 can (15 oz) kidney beans,

  •    drained and rinsed very well

  • ½ can (15 oz) stewed tomatoes

  • 1 Cup frozen corn

  • ½ red pepper, diced

  • ½ onion, diced

  • ½ tsp. cumin powder

  • sea salt and fresh pepper to taste

  • 2 Tbsp. fresh cilantro, chopped

  • Juice of 1 lime


In a large pot, heat oil to medium and add garlic and onion. Sauté about one minute.

Stir in balance of ingredients minus the cilantro and lime and bring to a boil.

Cover, reduce heat to simmer until quinoa is cooked through – about 15 minutes, stirring occasionally to prevent burning at the bottom.

Remove from heat, stir in cilantro and lime, and serve. 

bottom of page