Mexican Veggie Quinoa Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 cup dry quinoa, rinsed
  • 10 ounces red enchilada sauce
  • 1 and ¼ cup vegetable broth
  • Bunch curly kale
  • ½ of a white onion
  • 1 can black beans, drained and rinsed
  • 2 zucchinis
  • 1 and ½ teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 bell peppers, any color
  • 1 cup Mexican blend shredded cheese
  • 1 lime
  • Garnishes: avocado, plain yogurt, cilantro, jalapeno slices, lime
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease the bottom of a 13x9 pan with cooking spray or oil. Add the dry quinoa, enchilada sauce, and vegetable broth to the bottom of the pan and mix well.
  3. Remove the stalks from the kale and cut the bunch into small pieces. Dice your onion. Press the kale and onion on top of the quinoa mixture to form an even layer.
  4. Rinse and drain the black beans, dice the zucchini into half circle shapes, and dice the bell peppers. Layer the beans, zucchini, and bell pepper on top of the kale.
  5. Sprinkle the spices and squeeze a lime over the whole pan before placing it in the oven.
  6. Bake the pan for 45 minutes to 55 minutes, until the quinoa has absorbed the liquid at the bottom and is fluffy. Top the pan with cheese during the last 5 minutes so it melts.
  7. Serve with avocado, plain yogurt, cilantro, and jalapeno slices.
Notes
To make this gluten-free, ensure you are buying a gluten-free enchilada sauce (or make your own). To make this vegan, simply omit cheese and ensure enchilada sauce is vegan.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/05/18/mexican-veggie-quinoa-bake/