Get ready to embark on a culinary journey that will tantalize your taste buds and revolutionize your meal planning! This Vegan Mexican Quinoa Bake is not just another recipe - it's a vibrant, protein-packed dish that combines the hearty goodness of quinoa with the bold, zesty flavors of Mexican cuisine. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone looking to spice up their dinner repertoire, this recipe promises to deliver a mouthwatering experience that will leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- 1/2 cup chopped cilantro
- 1 avocado for topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating. Drain completely.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
- In a large mixing bowl, combine the cooked quinoa, drained black beans, drained corn, and diced tomatoes. Mix thoroughly.
- Add chili powder, cumin, and salt to the mixture. Stir well to distribute the spices evenly throughout the ingredients.
- Transfer the quinoa mixture to the prepared baking dish, spreading it evenly with a spatula.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to become slightly crispy and golden.
- Remove from the oven and let it cool for 5 minutes. Sprinkle chopped fresh cilantro over the top.
- Slice the avocado and arrange the slices on top of the quinoa bake just before serving.
- Serve hot, optionally with additional cilantro, a squeeze of lime, or your favorite vegan salsa.
Tips
- Quinoa Rinsing is Crucial: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make your dish taste bitter. Use a fine-mesh strainer and rinse until the water runs clear.
- Moisture Management: Ensure your beans and corn are well-drained to prevent a soggy bake. Excess liquid can make your dish mushy instead of crispy.
- Spice Customization: Feel free to adjust the chili powder and cumin to suit your heat preference. Add a dash of smoked paprika for an extra flavor dimension.
- Toppings are Key: Fresh avocado adds creaminess, but don't stop there. Consider adding vegan sour cream, hot sauce, or extra cilantro for more excitement.
- Make-Ahead Friendly: This dish can be prepared in advance and refrigerated before baking. Just add 5-10 minutes to the baking time if cooking from cold.
- Leftover Magic: This quinoa bake reheats beautifully and makes an excellent lunch or meal prep option for the week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 50g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
