Mexican Quinoa Casserole

Mexican Quinoa Casserole

(Print this recipe!)

3 cups cooked quinoa
1/2 bell pepper, diced
1/2 onion, diced
1 cup frozen corn
1 can black beans, drained and rinsed
1 jar of your favorite salsa
a couple of handfuls of your fav vegan cheese- I like Daiya

Preheat oven to 350 F.

Sautee onion, bell pepper, and garlic until tender.


Stir together the quinoa, sautéed veggies, beans, corn, and salsa.


Pour into a 9×13 pan and sprinkle the top with your cheese.


Bake for about 30 mins or until the cheese is nice and melty.



Serve with more salsa, a big spoonful of guacamole, and some tortilla chips for optimal scoopage!




Oh, and the leftover casserole makes a KILLER burrito filling!!!



  1. Mmm.. this looks good! I made something similar this week – a WW’s recipe for Mexican-Style Brown Rice Casserole. I’ve never had quinoa before, but I am so interested to try it now. Thanks for the recipe!

    • Hehe I make a Mex brown rice casserole too- it’s basically this recipe but with brown rice! I loooove quinoa! I you end up liking it they sell big bags of it at Costco and it ends up being way cheaper than buying it by the lb in the bulk section of the grocery store.

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