Mexican Quinoa Bake Recipe

Introduction

This Mexican Quinoa Bake is a flavorful and hearty dish that combines protein-packed quinoa with vibrant vegetables and spices. It’s an easy, satisfying meal perfect for weeknight dinners or meal prep. Plus, it’s versatile enough to customize with your favorite toppings.

Ingredients

• 1 cup quinoa, uncooked
• 2 teaspoons olive oil
• 1 green bell pepper, chopped
• 1 small yellow onion, chopped
• 1/2 cup tomato salsa (any type)
• 1 15oz can black beans, rinsed
• 1 cup sweet corn (frozen or canned)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Pinch cayenne pepper (optional)
• 1/2 cup shredded sharp cheddar cheese
• 1 handful fresh cilantro
• Optional toppings: Avocado, sour cream, additional salsa, hot sauce, etc.

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Rinse the quinoa and add it to a pot with 2 cups of water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes or until the water is absorbed.
3. Step 3: While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Cook the chopped green bell pepper and onion, stirring frequently, for about 5 minutes until softened.
4. Step 4: Once the quinoa is cooked, transfer it to a large bowl. Stir in the salsa, black beans, corn, cooked peppers and onions, garlic powder, cumin, and cayenne pepper if using.
5. Step 5: Spoon the mixture into a medium-sized casserole dish and sprinkle shredded cheddar cheese evenly on top.
6. Step 6: Cover the dish with foil and bake for 15 minutes, or until the cheese has melted.
7. Step 7: Remove the foil and bake uncovered for an additional 5 minutes to lightly brown the cheese.
8. Step 8: Remove from the oven and garnish with fresh cilantro. Add your favorite toppings like avocado, sour cream, or hot sauce before serving.

Tips & Variations

• Use chicken or vegetable broth instead of water when cooking quinoa for extra flavor.
• Swap cheddar for Monterey Jack or pepper jack cheese for a different cheesy twist.
• Add diced jalapeños or chili powder for more heat.
• For a vegan version, omit the cheese or use a plant-based cheese alternative.
• Try adding diced tomatoes or cooked ground meat for added texture and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through or place in an oven-safe dish and heat in a 350-degree Fahrenheit oven for 10-15 minutes. Adding toppings fresh after reheating is best for flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or brown rice, but adjust cooking times accordingly.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, making this dish suitable for a gluten-free diet. Just be sure to check that all other ingredients, like salsa, do not contain gluten.

Mexican Quinoa Bake Recipe

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★★★★★

4.8 from 99 reviews

• Author: Lila
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and hearty Mexican Quinoa Bake combining protein-packed quinoa, black beans, vibrant vegetables, and melted cheddar cheese, perfect for a nutritious and satisfying meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup quinoa, uncooked
• 2 teaspoons olive oil
• 1 green bell pepper, chopped
• 1 small yellow onion, chopped
• 1/2 cup tomato salsa (any type)
• 1 15oz can black beans, rinsed
• 1 cup sweet corn (frozen or canned)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Pinch cayenne pepper (optional)
• 1/2 cup shredded sharp cheddar cheese
• 1 handful fresh cilantro

Optional Toppings

• Avocado
• Sour cream
• Additional salsa
• Hot sauce

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Instructions

1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the quinoa casserole.
2. Cook Quinoa: Rinse the quinoa thoroughly, then place it in a pot with 2 cups of water. Bring to a boil, then reduce heat and let it simmer for 10-12 minutes until all the water is absorbed and quinoa is tender.
3. Sauté Vegetables: While quinoa cooks, heat olive oil in a large skillet over medium heat. Add chopped green bell pepper and yellow onion, cooking for about 5 minutes while stirring frequently until they soften.
4. Combine Ingredients: Transfer the cooked quinoa to a large bowl. Stir in tomato salsa, rinsed black beans, sweet corn, sautéed bell pepper and onion, garlic powder, cumin, cayenne pepper (if using), and fresh cilantro until well combined.
5. Assemble Casserole: Pour the quinoa mixture into a medium-sized casserole dish. Evenly sprinkle shredded sharp cheddar cheese over the top.
6. Bake Covered: Cover the dish with foil and bake in the preheated oven for 15 minutes, allowing the cheese to melt thoroughly.
7. Bake Uncovered: Remove the foil and continue baking for an additional 5 minutes to lightly brown the cheese.
8. Add Toppings and Serve: Remove from oven and top with your choice of avocado slices, sour cream, additional salsa, hot sauce, or other preferred toppings before serving.

Notes

• Rinsing quinoa before cooking removes its natural coating, which can have a bitter taste.
• If using frozen corn, thaw it before adding to the mix.
• Adjust cayenne pepper to make the dish more or less spicy according to your taste.
• This dish can be prepared ahead and reheated for a convenient meal.
• For a dairy-free version, omit the cheese or use a vegan cheese alternative.

• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican, Quinoa Bake, Vegetarian, Healthy, Casserole, One Dish Meal