The Healthiest Spicy Quinoa Casserole Recipe (Made Entirely in an 8×8 Pan!)

Who says healthy food has to be boring? This Spicy Quinoa Casserole is proof that nutritious meals can be just as bold, satisfying, and downright irresistible as your favorite comfort foods. Packed with protein-rich quinoa, hearty black beans, and sweet bursts of corn, this dish is as colorful as it is flavorful.

A touch of spice gives it the perfect kick, while melted cheese (or a dairy-free alternative) ties everything together with a creamy, gooey finish.

Whether you’re looking for a cozy weeknight dinner, a crowd-pleasing potluck dish, or just a delicious way to meal prep for the week, this one-pan wonder has got you covered.

Even better? It all comes together in just a few simple steps—because who doesn’t love an easy, low-maintenance meal that delivers big on flavor?

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 ¾ cups vegetable broth (or water)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
• ¼ cup fresh cilantro, chopped (for garnish)
• Juice of ½ lime

How to Make It

1. Preheat the oven to 375°F (190°C). Lightly grease an 8×8 baking dish with cooking spray or a small amount of olive oil to prevent sticking. If you prefer an easier cleanup, you can also line the pan with parchment paper. Set it aside while you prepare the ingredients.
2. Cook the quinoa: Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer. This step removes the natural coating (saponin) that can cause a slightly bitter taste. In a medium saucepan, bring 1 ¾ cups of vegetable broth (or water) to a boil. Stir in the rinsed quinoa, reduce the heat to low, and cover the pot. Let it simmer for 12-15 minutes, or until all the liquid is absorbed. Turn off the heat, let it sit covered for 5 minutes to allow the grains to fully fluff up, then gently separate them with a fork. Set aside.
3. Sauté the veggies: Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chopped onion and diced red bell pepper, stirring occasionally. Cook for about 3-4 minutes until the onions turn translucent and the bell pepper starts to soften. Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant. Stir frequently to prevent burning. If you want extra heat, this is the perfect time to toss in some diced jalapeño or a pinch of cayenne.
4. Mix it up: In a large mixing bowl, combine the cooked quinoa, sautéed veggies, black beans, corn, fire-roasted diced tomatoes (with juices), chili powder, cumin, smoked paprika, salt, black pepper, and red pepper flakes. Stir everything together thoroughly to ensure the flavors are evenly distributed. If the mixture looks too dry, add a splash of vegetable broth or a drizzle of olive oil. Taste and adjust seasoning as needed. If you like an extra smoky kick, a bit more smoked paprika will do the trick.
5. Assemble the casserole: Transfer the quinoa mixture into the prepared 8×8 pan, using a spatula to spread it out evenly. Press it down slightly to create a firm, even layer. Sprinkle the shredded cheese over the top, making sure to cover the entire surface. If you want an extra cheesy crust, you can mix in an additional ¼ cup of cheese within the casserole before adding the top layer.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly. If you prefer a slightly crispy, golden top, switch the oven to broil for the last 2-3 minutes—just keep a close eye on it to prevent burning.
7. Garnish & serve: Once baked, remove the casserole from the oven and let it sit for 5-10 minutes to cool slightly. This helps the flavors settle and makes slicing easier. Garnish with fresh cilantro and a squeeze of lime juice for a bright, fresh finish. Serve warm, either on its own or with a side of tortilla chips, avocado slices, or a dollop of sour cream.

Recipe Tips & Variations

• Want it extra spicy? Add a chopped jalapeño to the sautéed veggies or drizzle some hot sauce on top.
• Make it vegan: Use dairy-free cheese or skip the cheese entirely—the flavors are still incredible.
• Add some crunch: Top with crushed tortilla chips before baking.
• Protein boost: Stir in some cooked shredded chicken or tofu for an even heartier meal.

This Spicy Quinoa Casserole is more than just a meal—it’s a warm, comforting hug in a dish. The perfect balance of heat, creaminess, and texture makes it a must-try for anyone who loves bold flavors with a healthy twist.