Quinoa and Vegetable Casserole

Ingredients

• ¾ cup dry black beans
• 4 cups water
• 2 cups tri-colored quinoa
• 1 tablespoon vegetable oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 pinch cumin
• 1 ½ cups frozen grilled corn (such as Trader Joe's®)
• ½ cup chopped fresh cilantro, divided
• salt and ground black pepper to taste
• 2 cups shredded Colby Jack cheese, divided
• ¾ cup spicy green salsa, or more to taste
• 1 tablespoon tomato paste
• ¾ cup hot water
• 2 scallions, thinly sliced

Step 1

Cook the black beans in your pressure cooker. Add enough water to cover them by a few inches, seal the lid, and set it to high pressure for about 20 minutes. It’ll take around 10 to 15 minutes to build pressure. Once done, let the pressure release naturally for about 10 minutes before opening the lid. Drain the beans and give the pot a quick rinse.

Step 2

Add 4 cups of water and the quinoa to the same pot. Lock the lid again and use the Brown Rice setting for 8 minutes. Pressure will take 5 to 10 minutes to build. When it’s finished, carefully release the pressure quickly, then open the lid. Use oven mitts to remove the pot, fluff the quinoa with a fork, and let it cool a bit.

Step 3

While the quinoa cools, preheat your oven to 375°F (190°C). Heat some oil in a large skillet over medium heat and sauté the onion, red bell pepper, garlic, and cumin until everything is soft and smells amazing—about 5 minutes. Stir in the corn and cook just until warmed through, then take the pan off the heat. Mix in a quarter cup of chopped cilantro and season with salt and pepper.

Step 4

Now, combine the black beans, the veggie mixture, a cup of Colby Jack cheese, and some green salsa with the quinoa in the pot. Spread this mixture into a large baking dish. In a small bowl, dissolve tomato paste in 3/4 cup of hot water and drizzle it evenly over the top. Sprinkle the remaining cheese over everything.

Step 5

Pop the dish in the oven and bake until the cheese melts and bubbles, around 25 minutes. Before serving, scatter the rest of the cilantro and some sliced scallions on top for a fresh finish.