Gluten-Free Quinoa, Bean + Corn Casserole

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Today I’m sharing a super easy, one dish, family friendly quinoa casserole with you. It’s great for any busy weeknight and can be made the night before and popped in the oven the next day. It also freezes fantastically and I often make a second dish of it to take out on a particularly full day. It’s also the perfect dish to bring to a friend in need, with a new baby or a new neighbor.

Play around with the ingredients and add or take away spices or veggies – my favourite is adding a bit of chopped kale. You can also add extra shredded cheese, cooked ground beef or shredded chicken to the mix.


Gluten-Free Quinoa, Corn + Bean Casserole

Serves 6

1 onion, chopped
1 red bell pepper, seeded and chopped
2 cups frozen corn, thawed
3 tablespoons olive oil or butter or coconut oil
1 teaspoon chili powder
1 teaspoon smoked (or regular) paprika
3/4 teaspoon ground cumin
1/8 – 1/4 teaspoon chipotle powder
1 teaspoon sea salt
1 cup shredded cheese (Monterey Jack, cheddar, mozzarella…)
3 cups cooked (1.5 cups uncooked) quinoa
1 1/2 cups black beans (about 1 can)
For serving: avocado, sour cream, salsa, pico de gallo, cilantro


1. Preheat oven to 350 degrees.

2. Add olive oil to large skillet and heat to medium. Add onion and red pepper and cook for 8 to 10 minutes, until tender. Add corn and cook for 4 more minutes. Add chili powder, paprika, cumin, chipotle powder and salt. Continue to cook for 1 more minute as you combine all ingredients.

3. Place quinoa and black beans in a large bowl. Add vegetable and spice mixture and toss. Add cheese or meat if desired and stir to combine. Transfer to prepared baking dish. Cover top with shredded cheese.

4. Bake for 30 minutes. Let cool for about 5 minutes and serve!


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