Tex-Mex Quinoa Bake (Vegetarian)
This makes a delicious side for any main dish, or it works as a tasty vegetarian entrée.
Ingredients
- 1 cup dry white quinoa*
- 1 cup water
- 1 (14-ounce) can fire-roasted tomatoes with liquid
- 1 (15-ounce) can black beans, drained and rinsed (about 1 ¾ cups)
- 1 (15-ounce) can white beans, drained and rinsed (about 1 ¾ cups)
- 1 (15-ounce) can corn, drained (or 1¾ cups fresh or frozen/thawed)
- Any cooked and chopped leftover veggies, optional
- 1 (1-ounce) packet taco seasoning, about 2 tablespoons
- 1 to 2 cups Mexican blend shredded cheese
- Optional garnishes: diced avocado, sliced jalapeño, chopped cilantro, fresh lime juice
Instructions
- Preheat oven to 375℉. Mist a 9- x 13-inch casserole pan with non-stick oil spray.
- Add dry quinoa along the bottom of the pan, followed by water, canned tomatoes with liquid, beans, corn, optional veggies, and taco seasoning. Mix everything.
- Cover pan with parchment paper, foil or a glass cover, and bake for 30 minutes.
- Uncover, mix everything, and let quinoa soak up extra liquid for a few minutes. Sprinkle cheese over the top and place back in oven for 5 to 10 mins until cheese is melted.
- Top with optional garnishes, including diced avocado, sliced jalapeño, chopped cilantro or fresh lime juice.
Notes
Ingredient notes
* I use white quinoa for this recipe. Other varieties, including black and tricolor (or rainbow) have longer cooking times. If you decide to use another type, you may have to adjust the cooking time. Taco seasoning
• A standard 1-ounce seasoning packet yields about 2½ to 3 tablespoons seasoning blend. If you're using a container of taco seasoning blend, add 3 tablespoons to the recipe. • To make your own, try my DIY Taco Seasoning Blend. This recipe yields 6 tablespoons; the Tex-Mex Quinoa Bake recipe calls for only 3 tablespoons. If you don’t want to be left with extra seasoning, you can easily cut the Taco Seasoning Blend recipe in half (that yields the exact amount you need—3 tablespoons). Or, you can keep extra in a sealed container for future creations. If you'd like to use pre-cooked quinoa
• The ease of this recipe comes from the ability to cook the dry quinoa in the casserole dish as everything bakes together. It’s important to include the water plus the liquid from the canned tomatoes. That being said, you can also use cooked quinoa if you happen to have some left over. After misting 9- x 13-inch casserole pan with oil spray, add 3 cups cooked quinoa (skip the water completely) along with the remaining ingredients—the canned tomatoes plus liquid, beans, corn, optional veggies and taco seasoning packet. Mix, cover with parchment, foil or a glass cover, and bake for 10 to 15 minutes until everything is heated through. Uncover, mix again, sprinkle cheese on top, and heat for about 5 minutes, until cheese is melted. Freezing:
• This recipe freezes great if you'd like to make for future meals. Simply cook according to directions (follow steps above up until adding the shredded cheese), let it cool completely, store in an air-tight container and label with recipe name and date. • It will keep in the freezer for up to 3 months. When ready to serve, let thaw in the fridge overnight. Heat oven to 375˚, transfer to an oven-safe baking dish (if it's not already in one) sprinkle shredded cheese over the top of baking dish and warm until heated through. You can also reheat in the microwave. • You can also freeze leftovers with the cheese already added. Then thaw in the fridge and reheat in the oven or microwave. Dietary considerations:
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
* I use white quinoa for this recipe. Other varieties, including black and tricolor (or rainbow) have longer cooking times. If you decide to use another type, you may have to adjust the cooking time. Taco seasoning
• A standard 1-ounce seasoning packet yields about 2½ to 3 tablespoons seasoning blend. If you're using a container of taco seasoning blend, add 3 tablespoons to the recipe. • To make your own, try my DIY Taco Seasoning Blend. This recipe yields 6 tablespoons; the Tex-Mex Quinoa Bake recipe calls for only 3 tablespoons. If you don’t want to be left with extra seasoning, you can easily cut the Taco Seasoning Blend recipe in half (that yields the exact amount you need—3 tablespoons). Or, you can keep extra in a sealed container for future creations. If you'd like to use pre-cooked quinoa
• The ease of this recipe comes from the ability to cook the dry quinoa in the casserole dish as everything bakes together. It’s important to include the water plus the liquid from the canned tomatoes. That being said, you can also use cooked quinoa if you happen to have some left over. After misting 9- x 13-inch casserole pan with oil spray, add 3 cups cooked quinoa (skip the water completely) along with the remaining ingredients—the canned tomatoes plus liquid, beans, corn, optional veggies and taco seasoning packet. Mix, cover with parchment, foil or a glass cover, and bake for 10 to 15 minutes until everything is heated through. Uncover, mix again, sprinkle cheese on top, and heat for about 5 minutes, until cheese is melted. Freezing:
• This recipe freezes great if you'd like to make for future meals. Simply cook according to directions (follow steps above up until adding the shredded cheese), let it cool completely, store in an air-tight container and label with recipe name and date. • It will keep in the freezer for up to 3 months. When ready to serve, let thaw in the fridge overnight. Heat oven to 375˚, transfer to an oven-safe baking dish (if it's not already in one) sprinkle shredded cheese over the top of baking dish and warm until heated through. You can also reheat in the microwave. • You can also freeze leftovers with the cheese already added. Then thaw in the fridge and reheat in the oven or microwave. Dietary considerations:
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Nutrition Information per serving
Calories: 350Carbohydrates: 48gProtein: 19gTotal Fat: 9g— Unsaturated Fat: 5.5g— Saturated Fat: 3.5gCholesterol: 15mgSodium: 580mgPotassium: 549mgFiber: 9gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gCalcium: 385mgIron: 4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.