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Mexican Quinoa Bake

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


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!



  • 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)


  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