Quinoa taco casserole

Heart Smart Gluten Free Low Sodium

Think vegetarian meals can’t fill you up? Think again! This casserole is made with quinoa and beans for a one-two punch of filling protein!


nonstick cooking spray
2 cups dry quinoa
2 cups low-sodium vegetable broth
1 28-ounce can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 cup frozen corn, thawed
1 large green bell pepper, seeds removed and diced
1/4 cup green onion, white and green parts
1 15-ounce can pinto beans, drained
3 ounces baby spinach


  1. Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  2. Combine quinoa and broth in the prepared baking dish. Stir.
  3. In a medium bowl, combine diced tomatoes, chili powder, cumin, smoked paprika, garlic powder, onion powder and black pepper. Stir. Pour tomato mixture over the quinoa-broth mixture. Do not stir. Then sprinkle corn, bell pepper, green onion, pinto beans and spinach over the top. Do not stir.
  4. Cover with foil and bake for 45 minutes. Then remove foil and bake for 15 more minutes.
  5. Allow to cool slightly and enjoy warm.

Makes 8 servings

Carb choices per serving: 2 1/2

*Option not included in nutrition facts.

First Published: 03/05/2018
Last Reviewed: 03/05/2018

quinoa taco casserole recipe
Serve with lettuce, fresh diced tomatoes, sour cream and shredded cheese, if desired.*
quinoa taco casserole nutrition label