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
Scale
- 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)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 dashes green dragon sauce, sriracha or your favorite hot sauce (optional)
- 1- 15.5oz can pinto beans
- 1/2 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 1/2 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