Amazing Southwestern Quinoa Bake is so easy to prepare and full of flavor, a perfect dish to serve for large gatherings or for a quick weeknight dinner!
This is one of the best ways to prepare quinoa and serve it someone who has never eaten it before. It’s so delicious I had to restrain myself. I had some quinoa in my pantry but found some at a buyers club yesterday for a reasonable price and I was in the mood for preparing another grain other than rice. I’m happy that I can now find chia seeds, coconut flour, and even all-purpose gluten-free flour at my buyer’s club.
I love quinoa because not only is it gluten-free, it’s a complete protein, but it’s high in fiber, low on the glycemic index, high in magnesium, and full of antioxidants, basically its good for you.
For this recipe, you can substitute the vegan cheese with your favorite cheese sauce recipe.
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- 1 cup organic frozen corn kernels
- 1 ½ cups or 1 can cook black beans, rinsed and drained
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 tablespoon chopped cilantro
- 1 cup shredded vegan cheese, extra for topping
- Chopped avocado, tomatoes, green onions, cilantro for garnish
Bring water and quinoa in a medium saucepan over medium-high heat to boiling. Reduce heat and simmer for 20 minutes. Preheat oven 350°F. In a large saucepan heat oil over medium-high heat. Add onion and garlic and cook stirring until onion is soft about 4 minutes. Add bell peppers, corn, black beans and stir. Add cumin, cayenne pepper, sea salt, and stir. Stir in cooked quinoa, chopped cilantro, and cheese. Remove from heat and spoon into a casserole dish, top with vegan cheese. Bake for 15 minutes. Garnish with avocado, tomatoes, green onions and cilantro and serve with a lovely salad or guacamole.
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