This quinoa bake is packed with flavor and nutrients. Beans and quinoa make it plant protein and fiber-rich; kale, corn, tomatoes, onions, and garlic not only add color and flavor to the dish but also lots of vitamins and minerals
January is definitely an interesting month. After dedicating the time from Thanksgiving to New Year's Eve to indulging in food and drinks with family and friends, we decide we want to make our lives better. Whether that means more work, less work, better grades, learn a new language, or something else entirely, we have all been there.
As we all know, three of the more popular, but frequently broken, New Year's resolutions are to lose weight, eat healthier, and exercise more. Unfortunately, we can’t help you get to the gym more often in 2016.... but what we can do is offer you some healthy eating alternatives. Not that we don't do that already throughout the year, but today we want to share a cozy, warm, comforting recipe that will help get you through the cold months ahead while making you feel good about it.
This quinoa bake is packed with flavor AND nutrients. Beans and quinoa make it plant protein and fiber-rich; kale, corn, tomatoes, onions, and garlic not only add color and flavor to the dish but also lots of vitamins and minerals. And because nothing screams comfort food as cheese does, we're adding all the gooey, cheesy goodness to this dish by using either your favorite Mexican blend cheese (vegan or regular). For a melty, cheesy calcium-rich, vegetarian dinner recipe.
Is your mouth watering yet??
Cheese Vegan Quinoa Bake
- Total Time: 1 hour 20 mins
- Yield: 6-8
- Diet: Vegetarian
Description
This quinoa bake is packed with flavor and nutrients. Beans and quinoa make it plant protein and fiber-rich; kale, corn, tomatoes, onions, and garlic not only add color and flavor to the dish but also lots of vitamins and minerals
Ingredients
- 2 cups water
- 2 tsp salt
- 1 cup quinoa
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cups chopped kale
- 1 clove garlic, minced
- 1-28oz can diced tomatoes, drained (reserve the liquid)
- ¼ tsp salt
- ⅛ tsp black pepper
- 3 dashes green dragon sauce, sriracha or your favorite hot sauce (optional)
- 1- 15.5oz can pinto beans
- ½ cup frozen corn
- 1-8oz bag Mexican Blend Cheese ( vegan or regular)
Instructions
- Bring water to boil in a medium size saucepan. Add alt and quinoa, reduce heat and simmer, covered, for 15-18 minutes. Drain well and set aside
- Preheat oven to 375F. Coat a 10.5 x 7 baking dish with cooking spay
- In a large non stick skillet, heat olive oil. Cook onion over medium heat for 2 minutes. Add kale and cook for 2 minutes until it starts to wilt. Add garlic and continue cooking for another 2 minutes. Add tomatoes and green dragon sauce (if using). Season with salt and pepper, cook for 5 more minutes and set aside
- In a large bowl, combine quinoa, beans, corn kale mixture, 1 cup reserved tomato liquid and ½ of vegan Shreds. Transfer to the baking dish and bake for 45 minutes
- Remove form the oven, sprinkle the remaining cheese on top and bake for 3 more minutes or until the cheese has melted. Serve warm
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Category: Entree
- Method: Baked
- Cuisine: American
tanya
oh man, that looks good! I am always trying to find good gf meals for when my in-laws come over for dinner. Thanks.