Black bean quinoa bake is a rich combination of salty, sweet, and tangy. This dish is packed with flavors and is very satisfying. Black bean quinoa is a delicious vegetarian casserole and is also gluten-free. You can serve it with tortilla chips and a side salad.
Basic Ingredients
In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.
Preheat oven to 350℉. Add olive oil to a 9″ x 13″ baking dish. Set aside. Chop the onions, bell peppers, cilantro, garlic and set aside. Place beans and corn in separate bowls and set aside.
In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.
In another large bowl, add the cooked quinoa along with the black beans.
Add the corn and peppers. Add the salsa sauce and mix gently.
Add the cilantro. Optional: Feel free to add olives into the mixture.
Scoop the entire mixture on the 9″ x 13″ baking dish. Smooth it out with a wooden spoon.
Add 2 cups of Mexican cheese on top. Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides.
Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.
Enjoy!
Kind Regards,
Debra Roinestad
Black Bean Quinoa Bake
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 tablespoons olive oil optional: avocado oil
- 1 small onion, diced
- 1 red bell pepper, seeds removed and diced
- 1 cup canned yellow corn
- 1 can (15 oz) black beans
- 1 cup red salsa sauce (mild)
- ⅓ cup cilantro, chopped
- half of a lemon or lime, freshly squeezed
- 2 cups shredded Mexican cheese optional: mozzarella cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt & pepper to taste
- Optional: Toppings- olives, guacamole, sour cream, pickled jalapeno peppers, sliced avocados.
Instructions
- In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.
- Preheat oven to 350℉ Add olive oil to a 9" x 13" baking dish. Set aside.
- In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.
- In another large bowl, add the cooked quinoa along with the black beans. Add the corn and peppers. Add the salsa sauce and mix gently.
- Scoop the entire mixture on the 9" x 13" baking dish. Smooth it out with a wooden spoon. Add 2 cups of Mexican cheese on top.
- Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.
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