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Vegan Mexican Quinoa Casserole with Avocado
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water and drain well.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the diced bell pepper, black beans, and corn kernels to the skillet. Stir in the cooked quinoa, cumin, chili powder, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and well combined.
- Transfer the quinoa mixture to a casserole dish and spread it out evenly. Arrange the avocado slices on top.
- Bake in the preheated oven for 15 minutes, or until the casserole is heated through and the avocado is slightly softened.
- Remove from the oven and sprinkle with chopped cilantro. Serve with lime wedges on the side. Enjoy!
The Vegan Mexican Quinoa Casserole with Avocado is a flavorful and nutritious dish that has gained popularity in recent years. This dish combines the vibrant flavors of Mexican cuisine with the health benefits of quinoa and avocado. It is a perfect blend of protein-packed quinoa, spicy Mexican seasonings, and creamy avocado, making it a favorite among vegans and health-conscious foodies. This dish has its roots in the rich culinary traditions of Mexico, where quinoa has been used for centuries as a staple ingredient. The modern twist of adding avocado to the casserole brings a creamy texture and a burst of freshness to the dish. Chefs and home cooks alike have put their own spin on this recipe, adding ingredients like black beans, corn, and a variety of spices to create a unique flavor profile. The best versions of this dish can be found in Mexican-inspired vegan restaurants or health-conscious cafes that prioritize fresh, high-quality ingredients. To make the perfect Vegan Mexican Quinoa Casserole with Avocado, it's essential to cook the quinoa to fluffy perfection and season it with a blend of cumin, chili powder, and other Mexican spices. The addition of ripe, creamy avocado adds a luxurious creaminess to the casserole, while also providing a dose of healthy fats. For those looking for a famous alternative method, some chefs recommend layering the quinoa, avocado, and other ingredients in a casserole dish and baking it to meld the flavors together. This creates a comforting and satisfying one-dish meal that is perfect for a cozy night in or a gathering with friends.
45 min
6
320 calories
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