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Veggie Fajita Quinoa Casserole

This Veggie Fajita Quinoa Casserole is a vibrant, hearty meal packed with flavor and nutrients!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

For the Casserole:

  • 1 cup quinoa rinsed
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed chipotle chili flakes adjust to preference
  • 1 and 1/2 tablespoons chili powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons cumin
  • 1 and 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 each red bell pepper seeded and thinly sliced
  • 1 each orange bell pepper seeded and thinly sliced
  • 1 each yellow bell pepper seeded and thinly sliced
  • 1 medium red onion peeled and thinly sliced
  • 1 28 ounce can crushed tomatoes
  • 1 cup canned white beans drained and rinsed
  • 1/4 cup fresh cilantro leaves chopped
  • 1 and 1/2 cups Colby-Jack cheese shredded
  • 1 each Diced avocado for garnish (optional)
  • 1 each Diced tomato for garnish (optional)
  • 1 each Diced cilantro for garnish (optional)
  • 1 each Diced red onion for garnish (optional)

Instructions

Cooking Instructions:

  • Rinse the quinoa under cold water in a fine-mesh strainer. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and set aside.
  • In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced red onion and peppers. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.
  • Stir in the crushed chipotle chili flakes, chili powder, oregano, cumin, garlic powder, salt, and black pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
  • In a large bowl, combine the cooked quinoa, sautéed vegetables, crushed tomatoes, and white beans. Mix well to ensure everything is evenly incorporated.
  • Pour the quinoa mixture into your prepared casserole dish. Spread it out evenly.
  • Top the mixture with the shredded Colby-Jack cheese. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, let the casserole cool for a few minutes. Garnish with diced avocado, tomato, cilantro, and red onion if desired. Serve warm and enjoy the colorful flavors!

Equipment

  • Large casserole dish
  • Large Skillet
  • Pot for cooking quinoa
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Notes

  • Feel free to customize the veggies based on your preference!
  • Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • This casserole freezes well for future meals; just thaw and reheat!