Quinoa and Black Bean Casserole


In college it seems like money was always tight and time was even tighter.  Trying to maintain a healthy diet and lifestyle could have been a major itself.    It has been a while since I resorted to my go-to college dinner of black beans a brown rice.  With a few more dollars in my pocket and still nearly not enough hours in the day, I made a bit more sophisticated version of my college staple with fresh avocado, hearty quinoa, and bold cheddar cheese!

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  • 1 cup of uncooked quinoa
  • 1 28 oz. can of black beans, drained, not rinsed
  • 1 medium bell pepper, chopped
  • 1 medium white onion, chopped
  • 1 1/2 cups of sofrito
  • 1 1/2 tbsp cumin
  • 1 cup of sharp cheddar cheese, grated
  • For the Salsa:
  • 1 medium avocado, chopped
  • 1 cup of cherry tomatoes, halved
  • 1/3 cup of red onion, finely chopped
  • 1-2 tbsp fresh cilantro, finely diced
  • Servings: 6
  • Difficulty: easy


  • Cook the quinoa according to package directions
  • While the quinoa is cooking, saute the onions and peppers until tender and transluscent over medium heat
  • Add the sofrito, black beans, and cumin and reduce to low
  • Add the cooked quinoa to the beans and combine
  • Let simmer for 5-10 minutes
  • Pour into a greased 8x8 baking dish and top with cheese
  • Bake in a 375 degree oven for 40 mintes, until warmed through
  • While cooking, combine the chopped avocado, tomatoes, red onion, and cilantro and place in refridgerator for at least 30 minutes
  • Place casserole under broiler for 3 minutes, until cheese is brown and bubbly
  • Let sit for 15 minutes before serving, top with avocado salsa and enjoy!



  • Calories:  352
  • Carbohydrates:  45 grams
  • Fat:  13 grams
  • Protein:  14 grams

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