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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Thai Fried Quinoa

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!

Ingredients (Serves 4)

  • 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

food preparation

Instructions

  • Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.

quinoa

  • Combine coconut milk and vegetable broth and add to quinoa.

quinoa cooking

  • 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.

Thai fried quinoa

  • Finish with lime juice and soy sauce.

finished Thai fried quinoa