• Cooking Time: 80
  • Servings: 8
  • Preparation Time: 15


Per author: The quinoa cooks directly in the oven, so you don’t have to worry about boiling and preparing it first. If you have a stove-top-to-oven dish, then this is a one-pot meal. If you’re working with a limited kitchen (like me), then you’ll have to fry up the onion and garlic in a frying pan before tossing them into to your casserole dish. Either way, this is a super easy dish that I hope you’ll love as much as I did.


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup uncooked quinoa
  • 796 ml (28 oz) can diced tomatoes, with liquid
  • ½ cup water
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp tomato paste or ketchup
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder (more if you like things spicy)
  • Salt & freshly ground pepper
  • 540 ml (19 oz) can black beans, rinsed and drained
  • 311 g (11 oz) can corn kernels, with liquid
  • 3 cups baby spinach
  • Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.


  • Preheat oven to 350F.
  • Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
  • Add quinoa, deced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
  • COVER and place in oven and set timer for 30 minutes.
  • Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
  • Return to oven WITH LID and set timer for another 30 minutes.
  • Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
  • Top with sour cream, diced avocado and/or cilantro and serve.
  • IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.

Categories: Brunch  Main Dish  Side Dish 

Author Credit: Angela

Website Credit: http://vegangela.com/2013/02/18/oven-baked-mexican-quinoa-casserole/

© 2006-2017 BakeSpace, Inc. All Rights Reserved