- Calories: 230
- Protein: 14 g
- Total Fat: 6 g
- Saturated Fat: 2 g
- Cholesterol: 70 mg
- Total Carbohydrate: 31 g
- Dietary Fiber: 8 g
- Sodium: 160 mg
This creative spin on my Triple Veggie Quinoa recipe is a great family-style meal for Meatless Mondays! The addition of the eggs and cheese give this dish a unique Mexican flare that your whole gang is sure to love.
- Prep time
- Total Time
- 8 ounces white button mushrooms, diced
- 1 red bell pepper, diced
- 8 stalks kale, cut into small pieces
- 1 tablespoon taco seasoning mix (store-bought or try my Taco seasoning blend)
- 1 can (15 ounces) black beans, drained and rinsed*
- 2 cup cooked quinoa
- 2 large eggs
- 1/2 cup reduced-fat cheddar cheese, shredded
Preheat oven to 375˚.
Coat pan liberally with oil spray. Add mushrooms, and cook for 1 to 2 minutes. Add red pepper and cook for an additional 1 to 2 minutes, then add kale and cook an additional 2 to 3 minutes. Add taco seasoning mix. Turn off heat and add the black beans. Stir in the cooked quinoa.
In a separate bowl, beat the eggs lightly and fold into the quinoa, black bean, and vegetable mixture. Transfer to an oven-safe baking dish, add cheese on top. Place baking dish in oven and bake for 10 minutes, then broil for 5 minutes until cheese is nice and bubbly.
*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.