If you haven’t tried quinoa yet, this is a fantastic recipe to make for dinner. My kids loved it; it was quick and simple to make and it’s healthy! The recipe makes quite a bit- 10-12 servings, so either make it for a crowd or split it into two like I did and freeze another dinner’s worth.
*This is a sponsored post from Crisp Cooking. All opinions are 100% mine.
Southwestern Quinoa Bake
Yields 10-12 servings
Ingredients
- 2 cups quinoa
- 1 can corn
- 1 can black beans
- 4 TBSP chopped cilantro
- 1/2 cup chopped bell pepper
- 1 small tomato, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 10-oz can enchilada sauce
- 1 4-oz can diced green chiles
- 2 cups shredded cheddar cheese, divided
- avocado, sour cream, hot sauce as topping- optional
Directions:
Cook quinoa in a saucepan on the stove according to package directions. I use broth instead of water to cook my quinoa as I like it more flavorful.
Dice/ chop cilantro and peppers. I used a few super handy kitchen tools from Crisp Cooking: I adore their serrated paring knife as it’s fantastic to dice soft skinned vegetables with. You gently cut them into small pieces instead of smashing them! I also used the Herb Mincer which is one of my new favorite gadgets- I chopped this cilantro in about 3 seconds! Amazing!
Once quinoa is cooked, preheat oven to 375 degrees F. Lightly spray a 9×13 or two 8×8 ( or 2 quart) baking dishes with nonstick spray. (I made 2 8×8 square pans and assembled, then put one in the freezer- prior to baking- for later.)
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup cheddar cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheese and diced tomato. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired. {at the last minute I decided my avocado wasn’t ripe enough to use, but it’d be absolutely delicious in this dish!}
These are the kitchen tools from Crisp Cooking I used: the serrated paring knife for the pepper and tomato and the Herb Mincer for the cilantro. Well designed, highly functional kitchen tools are a must!
- 2 cups quinoa
- 1 can corn
- 1 can black beans
- 4 TBSP chopped cilantro
- ½ cup chopped bell pepper
- 1 small tomato, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 10-oz can enchilada sauce
- 1 4-oz can diced green chiles
- 2 cups shredded cheddar cheese, divided
- avocado, sour cream, hot sauce as topping- optional
- Cook quinoa in a saucepan on the stove according to package directions. I use broth instead of water to cook my quinoa as I like it more flavorful.
- Dice/ chop cilantro and peppers.
- Once quinoa is cooked, preheat oven to 375 degrees F. Lightly spray a 9x13 or two 8x8 ( or 2 quart) baking dishes with nonstick spray. (I made 2 8x8 square pans and assembled, then put one in the freezer- prior to baking- for later.)
- In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup cheddar cheese.
- Spread quinoa mixture into the prepared baking dish. Top with remaining cheese and diced tomato. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.
Have you ever considered providing the nutritional information along with your recipes? I know I would really appreciate having this information.