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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or fresh) - 1 bell pepper, diced - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 ½ cups shredded cheese (cheddar, mozzarella, or a blend) - 2 tablespoons olive oil - Fresh cilantro or green onions for garnish (optional)

Cheesy Quinoa and Black Bean Casserole

Discover a delicious and nutritious meal with this Cheesy Quinoa and Black Bean Casserole recipe. Combining hearty quinoa, protein-packed black beans, and a medley of colorful veggies, this casserole is perfect for family dinners or meal prepping. Packed with flavor from spices and topped with melted cheese, it’s sure to please everyone at the table. Enjoy a healthy, satisfying dish that’s easy to make and even easier to love!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

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

1 cup corn kernels (can be fresh, frozen, or canned)

1 red bell pepper, diced into small pieces

1 small onion, diced finely

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1 cup shredded cheese (choose from cheddar, pepper jack, or a blend)

1/4 cup chopped fresh cilantro (optional for garnish)

1/4 cup fresh lime juice (approximately from 2 limes)

1/2 cup salsa (optional, for added flavor)

Instructions
 

Cook the Quinoa: In a medium saucepan, pour in the vegetable broth (or water) and bring it to a rolling boil. Once boiling, add the rinsed quinoa. Cover the saucepan with a lid, reduce the heat to low, and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. After cooking, remove from heat and set aside to cool slightly.

    Sauté the Vegetables: In a large skillet, drizzle a small amount of olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are soft, aromatic, and slightly caramelized.

      Mix the Ingredients: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetables, black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. If desired, stir in the lime juice, salsa, and chopped cilantro. Mix everything thoroughly until well incorporated.

        Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of oil or butter. Transfer the quinoa mixture into the baking dish, spreading it out evenly for uniform cooking.

          Add the Cheese: Generously sprinkle the shredded cheese over the top of the quinoa mixture, ensuring it covers the entire surface for a melty finish.

            Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that time, carefully remove the foil and continue to bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown on top.

              Serve: Once baked, take the casserole out of the oven and let it cool for a few minutes before cutting. Slice into squares and serve warm. For added flavor and freshness, garnish with additional cilantro and lime wedges as desired.

                Prep Time: 15 min | Total Time: 50 min | Servings: 6

                  - Presentation Tips: Serve the casserole in the baking dish for a rustic look or transfer squares onto individual plates. Consider a dollop of extra salsa or a sprinkle of fresh lime zest on top for a pop of color.