I’ve had a couple friends tell me how much they enjoyed my Quinoa Bake I brought over last weekend that I decided to post the recipe I found on Pinterest, but with my additions.

Mama Chit Chat: Quinoa Bake

Here is what you need.

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Directions

1. . Preheat the oven to 350 degrees. Grease a 9×13 baking dish with cooking spray and set aside.

2. Prepare quinoa according to package.

3. Dice onions and peppers.

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4. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Sauté onion until softened, about 5 minutes. Add in the garlic, peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, and cilantro. Stir to combine. Season with salt and pepper, to taste.

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5. In a large bowl, add the cooked quinoa and black beans. Add the sauteed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

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6. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling.

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Enjoy!

 Originally adapted from Two Peas and Their Pod.

Quinoa Bake
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Ingredients
  1. 1 cup uncooked quinoa
  2. 2 cups water
  3. 1 tablespoon olive oil
  4. 1 small diced onion, diced
  5. 3 cloves garlic, minced
  6. 2 red peppers, seeds removed, diced
  7. 15 oz can corn
  8. 15 oz garbanzo beans
  9. Juice of 1 small lime
  10. 1 teaspoon ground cumin
  11. 1/3 cup chopped cilantro
  12. Salt and pepper, to taste
  13. 2 (15 oz) cans black beans, drained and rinsed
  14. 2 cups red enchilada sauce
  15. 2 cups shredded Mexican cheese
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish with cooking spray and set aside.
  2. Prepare quinoa according to package.
  3. Dice onions and peppers.
  4. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Sauté onion until softened, about 5 minutes. Add in the garlic, peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, and cilantro. Stir to combine. Season with salt and pepper, to taste.
  5. In a large bowl, add the cooked quinoa and black beans. Add the sauteed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
  6. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling.
Mama Chit Chat http://www.mamachitchat.com/
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