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You are here: Home / Dinner / Mexican Quinoa Bake

Mexican Quinoa Bake

August 22, 2018 By Liz 29 Comments Note: This post may contain affiliate links.

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There were a few recipes from the blog that I just had to put in my cookbook. I couldn’t leave out some of the staples that I find myself making on busy weeknights when I’m digging around the pantry checking to see what canned goods I can turn into a delicious dinner. This Mexican Quinoa Bake is one of those recipes. Not only is it super easy, but there are plenty of substitution options you can make with no problem!

quinoa bake with chips and salsa

I created this recipe years ago when I wanted to make something that was a balance of protein, carbs, and fats. I wanted to take the cheese out of the spotlight and use it for flavor rather than the main event. The quinoa is higher in protein than your typical white (or brown) rice and the beans provide both protein and fiber. It’s also gluten-free!

Once you cook your quinoa, this comes together quickly! Just add your ingredients in a bowl.

Quinoa bake ingredients in a bowl

Stir it up to make sure all the spices get evenly mixed.

quinoa bake mixed

Then add everything into a pan and sprinkle with cheese. Cover with foil before baking.

Quinoa bake unbaked

The other reason I love this recipe is that it’s so easy to substitute ingredients. No pepper? Add a little more onion. No onion? Add a little more pepper. No cheese? Leave it off! No avocado, just serve with more salsa. You really can’t go wrong.

quinoa baked

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Mexican Quinoa Bake

★★★★★ 4.9 from 8 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican
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Description

This Mexican quinoa bake is an easy gluten free, vegetarian dinner recipe! Loaded with vegetables, beans, and quinoa, this is a recipe that will keep you full!


Scale

Ingredients

  • 1 cup quinoa, uncooked
  • 1/2 bell pepper
  • 1/2 medium white onion
  • 1/2 cup salsa (any type)
  • 1 can black beans, rinsed
  • 1 cup sweet corn (frozen is fine)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Pinch chipotle (optional)
  • 1/4 cup shredded sharp cheddar cheese
  • 1 handful fresh cilantro
  • 1/4 cup guacamole or avocado (optional)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Rinse the quinoa and then add it to a pot with 2 cups of water and bring to a boil. Let it simmer for 10-12 minutes or until the water is absorbed.
  3. While that cooks, dice the pepper and onion and toss them in a large frying pan, cooking over medium heat for 5 minutes. It doesn’t need to fully cook, just soften them a bit.
  4. Once the quinoa is cooked, stir in the salsa, black beans, corn, peppers, onions, garlic, cumin, and chipotle.
  5. Add to a glass baking dish and sprinkle the cheese on top.
  6. Cover with foil and bake for 15 minutes, or until the cheese has melted.
  7. Remove the foil and continue to bake for 5 minutes.
  8. Top with cilantro and avocado, if using.

Keywords: Quinoa Bake

Did you make this recipe?

Tag @iheartveggies on Instagram and hashtag it #iheartveggies

This recipe comes together really easily but it’s still healthy & delicious! Alex and I actually split this up into two smaller casserole dishes and decided to save one for the weekend. This is definitely a good one for leftovers if you don’t eat it all at once.

baked quinoa next to salsa

Want to make this recipe even easier? Make your quinoa in a rice cooker ahead of time!

What’s your favorite kind of casserole?

This Mexican quinoa bake is an easy gluten free, vegetarian dinner recipe! Loaded with vegetables, beans, and quinoa, this is a recipe that will keep you full!

Filed Under: Dinner, Gluten Free, Healthy recipes, Low Carb Vegetarian, Mexican Tagged With: Recipe

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Reader Interactions

Comments

  1. Kymm

    June 24, 2019 at 2:57 pm

    Great recipe! I added riced cauliflower as well because I was trying to use some left in the fridge. I needed more salsa as a result.

    ★★★★★

    Reply
  2. Kari @The He Said She Said Experience

    August 24, 2018 at 11:38 am

    Oh I’m making this sometime! It looks like a great meat for a quick supper!

    Reply
  3. Becky Ellis

    August 24, 2018 at 10:28 am

    Love this recipe, can’t wait to try it this weekend! Thank you for sharing.

    ★★★★★

    Reply
  4. kevin a

    August 4, 2016 at 9:27 pm

    Made it for wife first time cooking this grain . I loved the taste added kidney beans to and a lil jalapeno from garden. Pico and the usuals on the side

    ★★★★★

    Reply
    • Liz

      August 4, 2016 at 9:31 pm

      I’m so glad you liked it, Kevin!

      Reply
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Liz from I Heart Vegetables Headshot Welcome to I Heart Vegetables! You'll find easy, vegetarian recipes and simple tips for living a healthier, happier life!

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