Easy and Nutritious: Crockpot Quinoa and Black Bean Casserole

If you’re looking for a healthy, flavorful, and easy-to-make vegetarian meal, this Crockpot Quinoa and Black Bean Casserole is the perfect solution.

Packed with protein from quinoa and black beans, this dish is not only nutritious but also incredibly satisfying.

The slow cooker does all the hard work, making this a fuss-free meal that’s perfect for busy weeknights, meal prep, or a wholesome family dinner.

With simple ingredients like quinoa, beans, and vegetables, this casserole is flavorful, filling, and can be customized with your favorite toppings like avocado, cheese, or fresh cilantro.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn (fresh or frozen)
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (optional for topping)
• Fresh cilantro, avocado, or sour cream for serving (optional)

Instructions:

1. Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray to prevent sticking.
2. Layer the Ingredients: Add the rinsed quinoa, black beans, diced tomatoes, corn, bell pepper, onion, and garlic to the crockpot.
3. Add the Spices: Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the ingredients.
4. Add the Broth: Pour the vegetable broth over the quinoa and vegetables. Stir everything together to make sure the spices and liquid are evenly distributed.
5. Cook: Cover the crockpot and cook on low heat for 4-5 hours, or on high heat for 2-3 hours, until the quinoa is cooked through and the vegetables are tender.
6. Add Cheese (optional): If using cheese, sprinkle it on top during the last 15-20 minutes of cooking, allowing it to melt into the casserole.
7. Serve: Once done, serve the quinoa and black bean casserole with your favorite toppings like fresh cilantro, avocado, or sour cream for a delicious, complete meal.

Notes:

• This recipe serves 4-6 people, making it perfect for meal prep or family dinners.
• You can easily make this dish vegan by skipping the cheese or using a plant-based alternative.
• Feel free to customize this recipe with your favorite veggies or add extra spice for heat.

Yield: 8

Crockpot Quinoa and Black Bean Casserole

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If you’re looking for a healthy, flavorful, and easy-to-make vegetarian meal, this Crockpot Quinoa and Black Bean Casserole is the perfect solution.

Packed with protein from quinoa and black beans, this dish is not only nutritious but also incredibly satisfying.

The slow cooker does all the hard work, making this a fuss-free meal that’s perfect for busy weeknights, meal prep, or a wholesome family dinner.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn (fresh or frozen)
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (optional for topping)
• Fresh cilantro, avocado, or sour cream for serving (optional)

Instructions

1. Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray to prevent sticking.
2. Layer the Ingredients: Add the rinsed quinoa, black beans, diced tomatoes, corn, bell pepper, onion, and garlic to the crockpot.
3. Add the Spices: Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the ingredients.
4. Add the Broth: Pour the vegetable broth over the quinoa and vegetables. Stir everything together to make sure the spices and liquid are evenly distributed.
5. Cook: Cover the crockpot and cook on low heat for 4-5 hours, or on high heat for 2-3 hours, until the quinoa is cooked through and the vegetables are tender.
6. Add Cheese (optional): If using cheese, sprinkle it on top during the last 15-20 minutes of cooking, allowing it to melt into the casserole.
7. Serve: Once done, serve the quinoa and black bean casserole with your favorite toppings like fresh cilantro, avocado, or sour cream for a delicious, complete meal.

Notes

This recipe serves 4-6 people, making it perfect for meal prep or family dinners.

You can easily make this dish vegan by skipping the cheese or using a plant-based alternative.

Feel free to customize this recipe with your favorite veggies or add extra spice for heat.

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• 
  Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 20 Count

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 337mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 8g

Wrapping up Crockpot Quinoa and Black Bean Casserole

This Crockpot Quinoa and Black Bean Casserole is a healthy and flavorful meal that’s perfect for vegetarians or anyone looking for a nutritious, easy-to-make dish.

With the combination of protein-packed quinoa, black beans, and fresh vegetables, this casserole serves 4-6 people and is great for busy weeknights, meal prep, or even potlucks.

The slow cooker makes this recipe incredibly convenient—just toss in your ingredients, set it, and come back to a delicious, filling meal.

Top it with fresh cilantro, avocado, or sour cream for a satisfying dish that’s as versatile as it is nutritious.