Mexican Quinoa Casserole with Black Olives
Experience the delightful Mexican Quinoa Casserole with Black Olives, a nutritious, protein-rich dish with quinoa and bold Mexican flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Can opener
- Aluminum foil
- Spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 1 cup quinoa rinsed and drained
- 1 15 oz can black beans drained and rinsed
- 1 cup corn kernels
- 1 4 oz can diced green chilies
- 1 14 oz can diced tomatoes drained
- 1 cup sliced black olives
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded vegan cheese
- 1/4 cup chopped fresh cilantro
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