Mexican Quinoa Bake
Servings 6 People
Ingredients
- 1 cup quinoa dry
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups frozen spinach
- 1 ½ cups grated cheddar cheese divided
- 1 cup fresh or frozen corn
- 1 red bell pepper, seeds removed, chopped about 1 cup
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 ½ tsp kosher salt
- 2 cups warm water
- 2 eggs whisked
- Topping suggestions: whole milk yogurt or sour cream, salsa, hot sauce, fried egg, pickled red onions, cabbage slaw, cilantro, toasted pumpkin seeds
Items you can prep ahead (optional)
- Grate 1 ½ cups cheddar cheese
- Chop 1 red bell pepper
- Whisk together 2 eggs
- Make Mexican Quinoa Bake!
Instructions
- Preheat the oven to 375F. In a 9x13-inch baking dish, add the (uncooked) quinoa, beans, spinach, ½ cup cheese, corn, pepper, spices, salt, water, and eggs. Stir together to combine thoroughly, then spread it out to evenly distribute everything.
- Cover tightly with tin foil and bake for 30 minutes. Remove the foil and bake for 5-10 more minutes, or until the water has evaporated. Top with remaining 1 cup cheese. Turn the oven to broil on high and broil for 1-2 minutes or until the cheese starts bubbling (keep an eye on it!)
- Serve topped with your desired toppings.
Notes
Substitutions:
- To make dairy-free, skip the cheese or sub with vegan cheese.
- To make vegan, skip the cheese and the egg. It won’t hold together very well, but it will still be delicious (especially if you top it with all the crunchy, tangy, salty things)!
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with all of the toppings!
- Top with a fried egg.