Best Mexican Quinoa Bake Recipes

MEXICAN QUINOA BAKE

Mexican Quinoa Bake image

Layer veggies and quinoa with this Mexican Quinoa Bake! Add salsa to this Mexican Quinoa Bake for a delicious south-of-the-border main dish.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield Makes 7 servings, about 1 cup each

Number Of Ingredients 8

Ingredients

2 cups water
1 cup quinoa, uncooked
1/2 cup rinsed canned no-salt-added red kidney beans
2 Tbsp. (1/4 of 1.25-oz. pkg.) TACO BELL® Taco Seasoning Mix, divided
1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

Heat oven to 350ºF.
Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
Add beans and 1 Tbsp. taco seasoning; mix well. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining taco seasoning; top with salsa.
Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 3 g, Protein 10 g

SLOW COOKER MEXICAN QUINOA BAKE

Slow Cooker Mexican Quinoa Bake image

How to make Slow Cooker Mexican Quinoa Bake

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

2 1/4 cups vegetable broth
1 cup uncooked quinoa
15 ounces can black beans
15 ounces can corn kernels
14.5 ounces can diced tomatoes
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 medium onion, chopped
2 cloves garlic
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1 cup shredded Mexican cheese

Steps:

Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine.
Add all the other ingredients except the cheese and stir a few times to combine.
Set the slow cooker to high for 2 ½ to 3 hours (different models of slow cookers cook for different lengths of time). I set mine for 2 hours and 40 minutes.
Check to see that all the ingredients are set together and that the quinoa bake is very thick. Add the cup of shredded cheese on top and turn the slow cooker back on high for a remaining 10 minutes or until cheese is melted.
Serve by spooning into bowls and enjoy.