Mexican Roasted Pepper Black Bean Quinoa Casserole

Instructions

1. Rinse the quinoa in a fine sieve until the water runs clear. Preheat the oven to 190°C / 375°F and lightly oil a medium casserole dish.

2. Combine the quinoa and broth in a saucepan. Bring to a boil, reduce the heat, cover, and cook until the liquid is absorbed and the grains are tender.

   ⏱ Start timer · 15 min

3. Remove the quinoa from the heat and leave it covered to steam. Fluff with a fork so excess moisture can escape.

   ⏱ Start timer · 5 min

4. Meanwhile, heat the olive oil in a skillet. Cook the onion until soft, then add the garlic, cumin, smoked paprika, and oregano and stir until fragrant.

   ⏱ Start timer · 6 min

5. In a large bowl, combine the quinoa, onion mixture, black beans, roasted peppers, corn, tomato sauce, salt, lime juice, and half of the cheese. Mix gently but thoroughly.

6. Spread the mixture evenly in the casserole dish, press it lightly so it holds together, and sprinkle the remaining cheese over the surface.

7. Bake until bubbling around the edges and the cheese is fully melted with a few golden spots.

   ⏱ Start timer · 20 min

8. Let the casserole rest before cutting. Finish with cilantro and extra lime, then serve with avocado, yogurt, or a crisp cabbage salad if desired.

   ⏱ Start timer · 10 min