Best 4 Southwestern Quinoa Vegetable Casserole Recipes

Indulge in a culinary journey with our Southwestern Quinoa Vegetable Casserole, a vibrant and flavorful dish that caters to both vegetarians and meat lovers alike. This hearty casserole combines the wholesome goodness of quinoa with an array of colorful vegetables, creating a symphony of flavors and textures. Embark on a culinary adventure as we explore the depths of this delectable dish, featuring three distinct recipe variations: a classic vegetarian version, a tantalizing chicken-infused option, and a unique black bean and corn rendition. Each recipe offers its own distinctive twist, ensuring that every bite is a delightful experience. Prepare to tantalize your taste buds with this versatile casserole, perfect for weeknight dinners, potlucks, or as a healthy meal prep option.

Let's cook with our recipes!

SOUTHWESTERN QUINOA VEGETABLE CASSEROLE

Southwestern Quinoa Vegetable Casserole image

Make and share this Southwestern Quinoa Vegetable Casserole recipe from Food.com.

Provided by Serenus

Categories One Dish Meal

Time 1h

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can Rotel Tomatoes
1 (15 ounce) can whole black beans, drained
1/4 cup sliced jalapeno
1 cup frozen corn
1/2 cup vegetable broth
3/4 cup quinoa
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheddar cheese
sour cream (optional)

Steps:

Preheat oven to 400.
combine all ingredients except cheese and sour cream in a 2 quart casserole.
cover with foil and bake for 30 minutes.
remove and stir.
bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
serve with sour cream.

SOUTHWEST VEGETARIAN BAKE

Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

SOUTHWESTERN CASSEROLE

Southwestern Casserole image

I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

Ingredients

2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Steps:

Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Nutrition Facts : Calories 321 calories, Fat 15g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Southwestern-style Quinoa Salad Recipe by Tasty image

Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Steps:

Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Enjoy!

Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams

Tips:

For a more flavorful dish, use vegetable broth instead of water. You can also add a teaspoon of chili powder or cumin for a spicy kick.
If you don't have quinoa on hand, you can substitute another grain, such as brown rice or barley. Just be sure to adjust the cooking time accordingly.
To save time, you can use pre-cooked quinoa. Just be sure to heat it through before adding it to the casserole.
If you're short on time, you can also use frozen vegetables instead of fresh. Just be sure to thaw them before adding them to the casserole.
This casserole is a great way to use up leftover vegetables. Just add them to the casserole along with the other ingredients.

Conclusion:

This Southwestern quinoa vegetable casserole is a delicious and healthy dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own preferences. Plus, it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give this casserole a try.

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