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Mexican Quinoa Casserole

An easy weeknight or make-ahead meal to use up your leftover quinoa. Be comfortable just dumping ingredients together – there’s no need to measure!
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people

Ingredients

Ingredients:

  • 6 cups quinoa
  • 1 jar of salsa
  • 1 can black beans
  • 1 sweet potato peeled and cubed
  • 3/4 cup frozen spinach
  • ¾ cup frozen edamame
  • 1/3 cup nutritional yeast + more for sprinkling on top
  • 3 T chili powder
  • 1 T cumin
  • Salt and pepper to taste

Instructions

Instructions:

  1. Preheat the oven to 375F.

  2. Add everything to a mixing bowl and mix until well combined.
  3. Press into a casserole dish sprinkle with nutritional yeast. Cover with foil.
  4. Bake for about 30 minutes, or until the sweet potato is fork tender.
  5. Uncover, and bake another 5 minutes, or until the edges start to get crispy.

  6. Serve with more salsa, hot sauce, avocado, or cilantro.

Recipe Notes

This dish is also a great one to make ahead. After pressing everything into the casserole dish, cover with plastic wrap, and store in the refrigerator until you’re ready to eat it.