I’m a firm believer in making things ahead of time and freezing them for later. The recipe has the quantities needed for a quadruple batch in parenthesis.
3 (12) cups quinoa, cooked (see above)
3 (12) cups Perfect Instant Pot Black Beans
1/2 (2) cup feta, crumbled
2 (8) Tbs. cilantro, chopped
Juice of one lime (1 cup lime juice)
If I’m making a single casserole dish, I make this the same week I cook up a pot of Perfect Instant Pot Black Beans. I usually have enough left over to make this casserole. The prep time accounts for cooking the quinoa, but not the beans. If you have cooked quinoa AND beans on hand, the recipe will take just minutes to make.
Spray an 8X8 casserole dish with nonstick spray. If you make the big batch, you’ll need four 8X8 casserole dishes, or two 13X9 inch dishes.
Mix all of the ingredients together and place in the prepared casserole dish(es).
Bake at 350 for 45 minutes.
Serve with corn, fresh salsa, and tortilla chips.
- Category: Vegetarian Casserole
- Method: Instant Pot
- Cuisine: American
Keywords: quinoa, black beans, easy vegetarian casserole, vegetarian, mealprep