Mexican Quinoa Bake
A hearty and warming casserole, this dish makes a perfect wholesome midweek meal. You might even want to make double because this healthy comfort food freezes well and makes for delicious leftovers!
Mexican Quinoa Bake Recipe
Prep time:
10 Minutes
Cook time: 50 Minutes
Servings:
6 servings
Gluten Free
Vegan
Ingredients
- 1 white onion, diced
- 3 cloves garlic
- 2 cups kale, stems removed, chopped into bite size pieces
- 1 cup quinoa
- 1 can blackbeans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 796ml (28oz) can diced tomatoes, with liquid
- 1/2 cup water
- 1 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt & 1/2 tsp pepper
- Avocado slices
- Fresh cilantro
- Vegan cheese or sour cream
- Que Pasa Blue Corn Tortilla chips
For Serving (optional):
Instructions
- Preheat oven to 375 degrees.
- In a saucepan over medium heat, sautee onion and garlic in vegetable oil. Cook until translucent, about 5-7 minutes.
- In a casserole dish add quinoa, tomatoes, cumin, chili, oregano, garlic powder, salt and pepper.
- Stir in the cooked onion and garlic, cover and transfer to the oven to bake for 25 minutes.
- Remove from oven and stir in corn and blackbeans. Add 1/4 - 1/2 cup of water if quinoa looks dry. Replace cover and place in oven to bake for an additional 25 minutes.
- Once the casserole is done baking, remove the lid and stir in the kale. The heat from the dish will soften it.
- Transfer to serving bowls and top with vegan cheese or sour cream, avocado, fresh cilantro and Que Pasa Blue Corn Tortilla Chips.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
