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.
Preparation Time: 40 minutes
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)
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.
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.
Bake for about 30 minutes until the Daiya has melted. Serve and enjoy!
I love all the recipes I’ve tried from Peas and Thank You. Her recipes are usually the quick and easy kind. I’ve made this one before and it is something I will make again and again. I also think you can basically throw in whatever veggies you have and it will still turn out great! So follow along kids – here is how I made Thai Fried Quinoa today. And if you’ve never tried Quinoa, it’s about time you do!
- 1 c. dry quinoa
- 1 c. coconut milk (I use light)
- 1 c. vegetable broth
- 1/3 c. chopped green onions
- 1 T. minced ginger
- 2 t. minced garlic
- 1 c. frozen peas (I used shelled edamame beans)
- 1 c. pineapple
- 1/4 c. cilantro, chopped (I used just a little dried cilantro – not a huge cilantro fan)
- 1 T. lime juice
- 2 T. reduced sodium soy sauce
- 1/2 c. scrambled tofu (optional—see recipe in our book) – didn’t use
- Optional garnishes: lime wedges, peanuts, cilantro, cherry tomatoes
- Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.
- Combine coconut milk and vegetable broth and add to quinoa.
- Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
- Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and sauté for a minute or two.
- Add edamame beans, pineapple and cilantro and sauté for an additional minute.
- Add quinoa to the skillet and cook until starting to slightly brown and crisp.
- Finish with lime juice and soy sauce.