Mexican Quinoa Bake

This dish is easy, low in calories, and packed with nutrition. It’s also tasty and versatile – just add whatever other Mexican flavors you like to it! I had leftover green onion and jalapeno to use up that was already chopped up from other recipes, so I added this to the recipe as well.

I got this recipe off the Daiya website.

 

Servings: 6
Preparation Time: 40 minutes
Ingredients:
2 1/2 cups cooked quinoa (I cooked the quinoa in veggie broth I needed to use up)
1 cup fire roasted diced tomatoes with green chiles OR salsa (I used fresh tomatoes and mixed with some salsa)
1 Tbsp cumin
15 oz can of black beans (drained and rinsed)
10 oz frozen corn kernels
4 oz can mild green chili peppers, chopped (if you use salsa and not diced tomatoes with chiles)
2 Tbsp chili powder
10 oz frozen chopped spinach, thawed & drained
1 cup Daiya Cheddar Style Shreds (I used about 1/2 a cup – Daiya is strong sometimes and didn’t want it to overpower the dish)
Instructions:

Pre-heat oven to 350 degrees.

Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine cooked quinoa and tomatoes, set aside.

In a separate bowl mash the black beans with a fork. Combine beans, corn, chili powder & cumin in the same bowl and set aside.

mashing black beans

combining veggies and spices

Spoon 1 cup of the quinoa mixture on the bottom of the baking pan. Layer spinach on top of the quinoa. Scoop bean mixture on top. Sprinkle with 1/2 cup of Daiya cheddar shreds. Add the remaining quinoa and top with the remaining cheese.

layer of quinoa, tomatoes and spinach

layer of bean mixture added and Daiya

Bake for about 30 minutes until the Daiya has melted. Serve and enjoy!

finished Mexican quinoa bake

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9 responses

  1. Yum. I can’t wait to try this. I love quinoa it’s so healthy and versatile. Daiya “cheese” is great find for not only vegans, but those who can’t tolerate dairy. We’re fans.

  2. made it today with the black beans. Didn’t use spinach cause it’s only edible in salad (I was forcefed cooked spinach when I was a kid and vowed never to eat it again. Used chopped up red peppers and green onions – delicious! Thanks for the new recipe – I love mexi food

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