Healthy quinoa casserole made with zucchini, black beans and cilantro. Mexican style weeknight dinner idea!
I just made this quinoa casserole in one bowl. It was quick, easy and delicious. I kept the Mexican taco sauce to add some stronger flavor to already delicate zucchini. The taste was incredible.
I love tacos, burritos, enchiladas… anything Mexican is my favorite. Mmmm…. and cilantro that adds so much flavor to any dish. I was cooking with quinoa for the second time. The first Pistachio Quinoa and Cranberry Granola was a hit. I used dried uncooked quinoa for granola. I thought it will be so good as crunchy and I was right:) Today I’ve decided that I should give it a try with cooked quinoa and I used it in my taco quinoa casserole.
At first I thought that I wanted to avoid any rice or quinoa. However, I thought that quinoa casserole with zucchini, black beans and yummy cilantro will be perfect. It’s very healthy and… again meatless. Wow.. I definitely make lots of meatless dinners. Still I love them.
I would be happy if my children will like this quinoa casserole. But they saw it and they were not interested to eat it. But, maybe if its with pasta they will love it. Obviously, I have to make with pasta next time. They don’t really like Mexican dishes and maybe that’s why they didn’t try my dinner. Apparently, for me and my husband it was the best quinoa casserole. I will be making this easy dinner often.
Taco Zucchini Quinoa Casserole
- 1 cup black beans
- 3/4 cup cooked quinoa*
- 1 medium-sized zucchini diced
- 1/4 cup cilantro chopped
- 12 oz. taco sauce about 340ml
- 1 cup cheddar cheese shredded
- 1 small avocado diced
- 1 small tomato diced
- cilantro to garnish
- Preheat oven to 350 F.
- In a large bowl mix black beans, cooked quinoa, diced zucchini, cilantro and taco sauce.
- Pour into the 10 x 8 pan.
- Add cheese on top.
- Bake for 30 - 40 minutes.
- Mix diced avocado with diced tomato and some cilantro. Add a little salt and pepper.
- Serve with quinoa taco casserole.
Do you like quinoa?
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