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

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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