Mexican Quinoa Bake

A hearty and warming casserole, this dish makes a perfect wholesome midweek meal. You might even want to make double because this healthy comfort food freezes well and makes for delicious leftovers!

  • makes 6 servings
  • 10 mins prep, 50 mins cook 1 hr total
  • Image of something. Image of something.

Ingredients:

  • 1 white onion, diced
  • 3 cloves garlic
  • 2 cups kale, stems removed, chopped into bite size pieces
  • 1 cup quinoa
  • 1 can blackbeans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 796ml (28oz) can diced tomatoes, with liquid
  • ½ cup water
  • 1 tbsp vegetable oil
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp sea salt & ½ tsp pepper
  • For Serving (optional):

    • Avocado slices
    • Fresh cilantro
    • Vegan cheese or sour cream
    • Que Pasa Blue Corn Tortilla chips

Directions:

  1. Preheat oven to 375 degrees.
  2. In a saucepan over medium heat, sautee onion and garlic in vegetable oil. Cook until translucent, about 5-7 minutes.
  3. In a casserole dish add quinoa, tomatoes, cumin, chili, oregano, garlic powder, salt and pepper.
  4. Stir in the cooked onion and garlic, cover and transfer to the oven to bake for 25 minutes.
  5. Remove from oven and stir in corn and blackbeans. Add 1/4 – 1/2 cup of water if quinoa looks dry. Replace cover and place in oven to bake for an additional 25 minutes.
  6. Once the casserole is done baking, remove the lid and stir in the kale. The heat from the dish will soften it.
  7. Transfer to serving bowls and top with vegan cheese or sour cream, avocado, fresh cilantro and tortilla chips.