Easy Southwestern Quinoa Casserole

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Packed with protein-rich ground beef, black beans, quinoa, and lots of savory spices, this Southwestern quinoa casserole is a nutritious, satisfying meal for the whole family. It’s got those classic taco flavors we all know and love, yet with plenty of protein and fiber to stick to your ribs for hours. Even the kids love this one, so I’m sure you’ll be making it on repeat! {Gluten-free}

Southwest quinoa casserole in a casserole dish on the counter.

Table of Contents

Southwestern Quinoa Bake

As a busy mother of two and Registered Dietitian, I’m always looking for healthy recipes that I can make quickly or meal prep on the weekend to reheat for easy lunches during the week. This delicious, beefy Southwestern black bean casserole checks all of my boxes.

Similar to my fan-favorite Chicken Burrito Casserole, it’s loaded with protein and fiber, naturally gluten-free, and tastes delicious, yet it’s still easy enough to throw together at the last minute. It’s one of those recipes you come back to again and again because even the picky eaters will eat it and honestly, it tastes even better the next day!

If you’re like me and love that beef and quinoa combo, you’ll also want to try out my Ground Beef Quinoa Bowl and BBQ Meatloaf Muffins too!

A bowl of Southwest quinoa casserole on a table.

Elysia’s Recipe Recap

Taste: Savory and a kick of spice from the Southwestern seasonings, plus added texture from the peppers, black beans, and corn

Ease: You’ll need to cook the ground beef first, but everything else cooks in the casserole dish for less effort and minimal clean-up

Nutritional Benefits: This quinoa casserole is rich in both plant and animal-based protein and offers plenty of soluble and dietary fiber while being relatively low in fat and calories. Combined together, all of these ingredients offer long-lasting energy and will help you feel full for hours.

Would I make this again? It’s one of my go-to dinners! We love substituting quinoa for grains. You can even cook the ground beef the night before for a dump and go dinner on those busy nights!

Ingredient List

Labeled individually portioned ingredients for the southwestern quinoa casserole with ground beef.

Extra lean ground beef: Look for ground beef with a low fat content, like 95/5 or 90/10. You can also use ground turkey or chicken, if you prefer.
Red bell peppers: For some nutrient-rich veggies and a nice pop of color.
Dry quinoa: No need to cook the quinoa ahead of time. The dry quinoa will cook in the savory broth, really infusing flavor deep into every bite.
Taco seasoning: I like to use my homemade taco seasoning blend, which is loaded with savory spices like cumin, chili powder, and more. Any brand will do, though! Try to find a reduced sodium option if possible.
Frozen corn kernels: For a little sweetness. You can certainly use fresh or canned corn, but I often use frozen corn since it’s so affordable and convenient.
Low-sodium black beans: To add extra plant-based protein and fiber, while tapping into those classic Southwestern flavors.
Mild green chiles: That smoky, roasted chile flavor really adds a Southwestern flair and brings the dish together.
Olive oil: To help make the quinoa plump and tender without becoming too dry.
Tomato paste: This adds a concentrated, savory note similar to tomato-y Mexican rice. You could also sub in some of this Tex Mex paste too!
Reduced sodium beef broth: To hydrate the quinoa and bring the flavors together. Vegetable broth works well, too.
Monterey Jack cheese: A little melted cheese makes everything better! Monterey Jack is a phenomenal melting cheese and tastes great with the Southwestern flavors in this quinoa casserole recipe. Feel free to use a Mexican cheese blend or regular cheddar, if preferred.

Step-by-Step Instructions

Adding onion, bell pepper, uncooked quinoa, taco seasoning to a 9×13 inch baking dish.

In a medium skillet, cook ground beef until browned, about 5 minutes. Drain off any fat.
Preheat oven to 400°F. Add onion, diced red pepper, uncooked quinoa, taco seasoning to a 9×13 inch baking dish and stir to combine.
In a separate bowl or measuring cup, whisk together the beef broth, green chiles, tomato paste and olive oil until well combined.
Add the broth mixture to the baking dish and stir to combine with the quinoa mixture.
Add cooked ground beef, black beans and corn to the baking dish. Give it an additional stir until well combined.
Cover the baking dish with aluminum foil and then transfer to the oven to bake for 45-50 minutes or until all of the liquid is absorbed.
Once complete, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with the grated cheese.
Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
Remove from the oven, allow to cool for 5-10 minutes. Serve with a sprinkle of fresh cilantro, green onion, salsa, crushed tortilla chips and avocado, if desired.

Keep scrolling to the recipe card below for the full printable recipe!

Expert Tips

Be sure to rinse the dry quinoa before adding to reduce any bitterness.

A fork digging into the southwestern casserole.

Recipe FAQs

Can you add more vegetables?

Absolutely! I’ll never say no to more veggies. However, any fresh vegetables that are high in moisture may need to be precooked before you add them to the casserole. This includes things like fresh zucchini, mushrooms, and more. Denser veggies, like sweet potatoes or carrots, do not require this step.

Can you use cooked quinoa?

I highly recommend sticking with dry quinoa. Otherwise, you’ll need to adjust the amount of moisture in the dish, which can get a little tricky. Plus, the dry grains will soak up all that savory broth, which makes the entire dish more flavorful.

Can you use a different grain?

Technically yes, but this recipe is designed specifically for quinoa. Depending on which grain or seed you use, you may need to add or reduce the amount of moisture and adjust the cooking time. It’s best to use regular, dry quinoa for consistent results.

Storage Guidelines

To store: Once cooked, allow the Southwest quinoa bake to cool to room temperature then transfer the leftovers to individual airtight containers and store in the fridge for 3-4 days.

To reheat: Simply microwave for 2-3 minutes until heated through.

A close-up of a corner of the Southwestern quinoa casserole in a baking dish.

A bowl of Southwestern quinoa bake on a table with a spoon in it.

Serving Suggestions

The very best thing about this Southwestern casserole is that it’s a complete meal in one! Just chop some garnishes while it bakes, then serve.

We often like to have it with a bit of cilantro, salsa or pico de gallo, crushed tortilla chips, and a little avocado, but feel free to add any of your favorite toppings. Try adding fresh lime juice, sour cream, shredded cheddar cheese, minced red onion, pickled jalapenos, and more.

For even more veggies, I often like to serve it up with a salad like this tossed green salad or a simple coleslaw.

Recipe Variations

For an extra kick: Add some cayenne or diced jalapeno peppers.
Change the protein: Replace the ground beef with ground turkey or even use leftover rotisserie chicken!
Make it vegan: Replace the ground beef with cooked lentils, plant-based crumbles or simply double up on the black beans. Use vegan cheese and veggie broth.

A close-up of a corn of the southwestern quinoa casserole.

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Up close image of the corner of the Southwestern quinoa casserole dish.

Course Main Course