Southwestern Quinoa Vegetable Casserole Recipe - Food.com (2024)

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photo by DianaEatingRichly

1. sliced jalapeno Can I substitute something else?

   Anonymous

2. I'm sure this is a stupid question but do you add a cup of COOKED quinoa or UNCOOKED quinoa? Thanks!

   Patsy M.

3. How long does this last? I made it without the cheese last Sunday. Think it’s still good a week later?

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   Chloe C.

4. Can it be made ahead and frozen and reheated

   claudia1951

5. After you stir the casserole, do you cover it with the foil again before you put it back in the oven?

   cw62803

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Reviews

1. I really like this recipe. Had to use chicken broth and I added a medium chopped onion, out of habit I guess. Thanks for a great healthy meal.

   Paka1931

2. I added a can of green chilis, and omitted 1/2 of the cheese. I used tastefully simple mexican spice in place of the cumin and coriander. I sprinkled fresh cilantro on top and dripped lime juice on top. I have never used quinoa in a dish, and my picky eaters surprisingly loved it. I give this dish 5 stars!

   brianbarcello

3. What a great way to prepare quinoa. I followed other reviewers and added onion, used less cheese, and topped also with cilantro, lemon and guacamole. I think the last two were essential!

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   Maito

4. This was SO delicious, and from such simple ingredients! It gets another hypothetical star from me for being a grain dish which does not require pre-cooking the grains! For the sake of my 2 year old I left out the jalapenos, and though I would have enjoyed the extra kick there was enough flavor from the Rotel to carry the dish. I love how quick and easy it was to throw together; the long bake time gave me plenty of time to make homemade guacamole and salad for sides. Thanks so much for posting! This is absolutely a keeper.

   jessi_mcg

5. I'm always looking for new quinoa recipes, but I rarely find one that is truly a meal in and of itself. This one was! I added a small yellow squash and small zucchini that I wanted to use up. I also added a little bit extra quinoa and broth to make sure it all came together. It was really great! I will be making this again for sure.

   whifflellama

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Tweaks

1. This recipe is awesome! I made a few tweaks: I used 1 tablespoon of grapeseed oil,and sautéed 1/2 a small onion and 1/2 a small green pepper. I used sharp white cheese instead of yellow. Added 4cloves of minced garlic.

   MALLeather

2. A keeper! Fantastic! Tweaks: Drain the Rotel tomatoes, skip the jalapeno (optional), use 1 c. PEARL couscous (Costco. A large pearl-size couscous with great chew), 1 t. EACH of the spices (garlic pwdr, cumin & grnd coriander), 1/2 t salt, generous pepper. I cooked this in a rice cooker! I placed all-but-broth, cheese & sour cream into the rice cooker and added 1.5 c. chicken broth (or up to the level of "2" servings of brown rice shown on the inside of the cooker pan). Closed, cooked on "Brown rice" menu setting until done. I turned it out into a 2 qt. casserole, fluffing it a bit, added the shredded cheese and microwaved about 2 minutes to melt the cheese. DELICIOUS! NOTE: my rice cooker is the basic version of the "Zojirushi" brand. (Best on the market).

   wallacecsd

3. Quick, easy and healthy. Who can ask for more?! Oh, and it tasted really great, too! I'm not big on "health food", but this tasted more like a comfort food. I used a can of corn rather than frozen corn and 1/2 tsp beef bullion plus 1/2 cup water instead of the broth. Turned out very flavorful. I skipped the toppings as I'm trying to "be good" and it was still fabulous!

   wyojess

4. This is amazing! I would eat this every night :) I use tomatoes with mild green chiles instead of Rotel and omit jalapenos because we don't like stuff that spicy. I puree them because of a 6-year-old resident who does not like to see tomato chunks. And since I can't find the place to put my private notes, I will have to put my seasonings here so I can make it the same next time: for quadruple recipe I used 2 t cumin, 1 T coriander, 2 t chili powder, 1/2 t chipotle powder, 1 T oregano, 2 t smoky paprika. I usually use sauteed minced garlic in this. I am making "kits" to take to people who may need an easy meal, so they can put them together for themselves when they need a meal - nothing like having meals delivered by friends and not having enough refrigerator space to store leftovers. I also used this basic formula to do an Italian version, with Italian-recipe tomatoes, garbanzo beans, and chunks of chicken breast that I had coated with rosemary and seared and added partway through the cooking.

   Soup Queen

5. Easy, healthy, cheap, and, and kid-approved! I changed a bit based on what I had on hand and personal tastes, but the followed the core of the recipe. Used no-salt diced tomatoes (no ro-tel), a larger amount of rehydrated dried black beans (I make them in the crockpot and freeze them in baggies) 16 oz package of frozen mixed veggies (not corn), used a Tblspn homemade blend of spices similar to a less spicy Emeril's Essence, but still added in the listed herbs. I used extra broth (made from low sodium better than boullion) to make up for extra veggies. I added a small amount of cheddar on top, but did not need to broil it because it melted on contact. The adults added lime juice - a MUST as far as I am concerned - and jalapenos at the table, didn't put them in because of the bland loving children. We used plain fat free greek yogurt instead of sour cream - the difference is never noticed anymore.I know this sounds very changed, but I am sure that the differences in taste from the original recipe are small. I would skip the cheese next time because it was unnecessary. I will do this many times again. It is very rare to get my family to approve of a one dish meal, or a healthy meal, or a meatless without pasta meal, or one that cost very little. All at once and smiles! SCORE! THANK YOU!

   little gigglys mom

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