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One Pot Meal Simplicity: Mexican Quinoa Casserole (Vegetarian)

March 20, 2017

Since I've been on a quinoa kick, I've been experimenting with different types of dishes using quinoa. I've made soups and salads, and everything has turned out beautifully. I'm really into one-pot meals, and thought that quinoa would work well in a one-pot dish, similarly to rice. I tried a few fillets of salmon steamed on top of quinoa, and it worked really well, so I decided I was ready for a recipe that was slightly more complicated.

Casseroles are great, because not only are they one-pot meals (simplifying prep and clean-up), but everybody generally loves a casserole. Since I try to convert every recipe I come in contact with into a VitaClay recipe, this one was no different. I just get superior results with VitaClay, whether it's plain rice, stew, soup or one pot meals. I love the texture, flavor and overall results that I get with VitaClay every time. It just makes cooking great meals easy.


  • 2 cups black beans, soaked, cooked and drained
  • 1 cup organic corn kernels (fresh or frozen)
  • 3 cups raw baby spinach leaves
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1 cup quinoa
  • 1 cup broth
  • 2 tomatoes, diced
  • 1 T tomato paste/ketchup
  • 1 t cumin
  • 1 t oregano
  • ½ t chili powder (or to taste)
  • salt and black pepper, to taste

For garnish:

  • sour cream, avocado, fresh cilantro, cheese


  1. Add all ingredients except spinach and garnishes into the clay pot
  2. Stir, close and seal. Set to “brown rice” setting and allow to finish cooking cycle
  3. Stir the spinach in, which will wilt from the heat
  4. Close and cover, keeping on warm for another 10 minutes
  5. Serve with garnishes

*Note: If you want to make this dish with meat, simply add sausage, chicken or other meat pieces in with the ingredients to cook. Make sure the meat pieces are small if they are raw to ensure they cook fully by the end of the cooking time. Mix well. 

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