Comments on: Quinoa Mexican Casserole

By: Allison

Allison — Mon, 08 Apr 2013 13:44:19 +0000

This casserole is great! I love quinoa and Mexican food but have never thought about combining the 2! I only used asparagus and corn for the veggies (because it is what I had) but you can really use anything you’d like, it’s very versatile which is good. Also, I used a can of pinto beans as well as black beans. Will definitely be making this again.

By: jessswan

jessswan — Fri, 11 Nov 2011 02:20:38 +0000

I made this as the recipe instructed, but can’t wait to make it again trying out different veggies! What a great way to get servings of veggies without sacrificing flavor! I used taco seasoning for my spice and it was delicious. My husband loved it as well.

By: mamamoto

mamamoto — Mon, 14 Mar 2011 16:55:35 +0000

I thought this was delicious. Husband and kids loved it.

By: sophiemcneil

sophiemcneil — Fri, 04 Mar 2011 16:23:05 +0000

This recipe was fabulous! I switched it up by using zucchini and corn. I’d say the prep and cook time is closer to 1 hour (by the time it took me to cook the chicken, 10 minutes; quinoa, 15 minutes; veggies, 5 minutes; assemble, 5 minutes; and bake, 25 minutes).

Can’t wait to make this again! See a bigger review here:
http://thehourlyreporter.blogspot.com/2011/03/mexican-quinoa-casserole.html