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Quinoa Bake with Veggies
www.theconsciousplantkitchen.comThis simple and delicious creamy Quinoa Bake with veggies is a healthy comfort food lunch or dinner that your kids will love. It's full of fresh vegetables and brings the goodness of quinoa in a dish easy to meal prep.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-bake/ or scan the QR code here ➡️
Servings: 6 servings
Calories: 447.8kcal
Ingredients
To cook quinoa
- 1 cup Quinoa uncooked, rinsed
- 2 cups Vegetable Stock
Protein vegetable casserole filling
- 2 tablespoons Olive Oil
- 1 Red Onion diced
- 30 oz Black Beans 2 cans
- 1 cup Corn Kernel I used a mix of frozen peas and corn
- 2 cups Enchiladas Sauce
- 1 tablespoon Taco Seasoning
- 1 Red Pepper sliced
- 1 Green Pepper sliced
To serve
- ¼ cup Vegan Cheddar Cheese
- 2-3 tablespoons Salsa Sauce
- ½ Avocado diced
- 1-2 tablespoons Vegan Sour Cream
Instructions
- Preheat the oven to 430 °F (220 °C). Lightly oil a large baking pan—mine is a lasagna glass pan with a 3.6-liter volume—and set it aside.
- Rinse the cup of uncooked quinoa in a sieve under cold water and transfer to the pan. Set it aside.
- In a non-stick skillet, warm olive oil and cook the diced red onion until fragrant, stirring occasionally. It takes about 3-4 minutes.
- Stir in diced bell peppers, black beans, frozen corn, and taco seasoning.
- Pour the enchilada sauce, stir, and bring to a light boil, then reduce heat and simmer for 3 minutes.
- Pour the cooked beans and vegetable mixture onto the quinoa, add vegetable stock, and stir everything to combine the quinoa with the vegetables and beans.
- Foil the pan and bake for 50 minutes at 430 °F (220 °C) or until all the liquid has been absorbed and the quinoa is soft and cooked.
- Serve with vegan sour cream or vegan yogurt, salsa sauce, diced avocado, and fresh cilantro.
- Store the quinoa bake for up to 4 days in the fridge in airtight containers or freeze it for up to 1 month.
Nutrition
Serving: 1serving | Calories: 447.8kcal | Carbohydrates: 69.6g | Protein: 19.5g | Fat: 11.4g | Saturated Fat: 2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5.7g | Sodium: 1.161mg | Potassium: 841.9mg | Fiber: 18.2g | Sugar: 8.8g | Vitamin A: 867.5IU | Vitamin C: 21.2mg | Calcium: 64.1mg | Iron: 5.1mg | Magnesium: 167.3mg | Phosphorus: 358.5mg | Zinc: 2.7mg