Vegetarian Quinoa Casserole

Check out this Vegetarian Mexican Quinoa Skillet Recipe for Meatless Monday, which is just perfect for Meatless Mondays, as well as any vegetarian menu plan!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 25

Servings servings

Calories 294kcal

Author Jennifer

Ingredients

1 tablespoon oil
1 tablespoon garlic minced
1 cup uncooked quinoa
1 cup chicken broth
15.25 oz black beans 15.25 oz, can drained and rinsed
15.25 oz Mexican corn 15.25 oz, can (corn seasoned with red and green peppers)
14.5 diced tomatoes 14.5 oz, can
1 package taco seasoning
fresh chopped cilantro for serving

Instructions

Add oil and garlic to a skillet and heat on medium heat just until garlic begins to brown.
Stir in quinoa, broth, black beans, corn and tomatoes and mix well.
Add taco seasoning and heat over medium high heat until mixture begins to boil. Reduce heat to simmer and cover.
Stir occasionally and heat for 25-30 minutes or until quinoa is translucent and soft.
Serve topped with chopped fresh cilantro.

Nutrition