Veggie, bean & quinoa casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.3
  • Total Fat: 7.3 g
  • Cholesterol: 9.9 mg
  • Sodium: 909.6 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 10.6 g
  • Protein: 15.7 g

View full nutritional breakdown of Veggie, bean & quinoa casserole calories by ingredient
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Number of Servings: 6


    2 t canola oil
    1 small onion(s), chopped
    1 T minced garlic
    2 c frozen corn kernels, thawed and drained
    3 c frozen spinach, thawed and drained
    14 1/2 oz canned diced tomatoes, with chilies, well-drained
    1/2 c dry Quinoa , cooked
    1/4 tsp ground cumin
    1/4 tsp dried oregano, crushed
    1/2 tsp table salt
    1/4 tsp black pepper, freshly ground
    1/2 c shredded cheddar cheese


Preheat oven to 350ºF.

Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and spinach; cook, stirring frequently, until onion is translucent and spinach is heated through, about 5 minutes. Stir in tomatoes, quinoa, beans, cumin, oregano, salt and pepper; heat through.

Coat a 13x9 baking dish with cooking spray. Spoon mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user IAMSUCCEEDING.

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Member Ratings For This Recipe

  • Very Good
    I made this for dinner last night and it tastes terrific! I even ate leftovers cold for lunch today and it was still terrific! Thanks for sharing. - 8/5/11

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