Mexican Quinoa Bake Fan favorite

Submitted October 31, 2011

At only 170 calories per serving, this recipe is great for dinner or as leftovers for lunch.

  • Vegan (476)
  • Dairy Free (including lactose and casein) (438)
  • Soy Free (380)
  • Gluten Free (331)
  • Peanut Free (408)
  • Health Conscious (91)
Submitted by admin on October 31, 2011 - 2:08pm
Servings: 
6
Preparation Time: 
40 minutes
Ingredients: 
2 1/2 cups cooked quinoa
1 cup fire roasted diced tomatoes with green chiles OR 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 (I used 1 Tbsp chili powder, 1 Tbsp chipotle powder)
10 oz frozen chopped spinach, thawed & drained
1 cup Daiya Cheddar Style Shreds (Pepperjack or a combo of the two would also be great!)
Instructions: 

Pre-heat oven to 350 degrees.

Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine 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!

Recipe was provided from Victoria on her blog, Wallflours.

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