Mexican Quinoa Bake

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It’s funny. I woke up to the sun shining, and a comfortable 45 degrees. When I walked out of 10 o’clock mass, the wind had really picked up, and the rain was coming down. Now, I’m looking outside and there’s snow falling. Welcome to Ohio.

Since my parents were too concerned with cleaning the floors this morning to answer my question of what we wanted for dinner, I made an executive decision. After scrolling up and down my Pinterest board, and flipping through a couple cookbooks, I pulled inspiration from a few different recipes, and finally settled on this Mexican Quinoa Bake. So I wrote down the ingredients I needed from the store, got ready for church, and out the door we went.

I love the combination of black beans and quinoa. They are both such great sources of protein, as well as complex carbohydrates and fiber. Along with the addition of all the other veggies in this dish, it’s a healthy, filling meal that satisfies your Mexican crave!

Ingredients

  •  1 cup uncooked quinoa
  • 2 cups chicken/vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapenos, seeded and diced
  • 2 bell peppers (any color), seeded and diced
  • 1 11oz can corn, drained
  • 1/2 lime, juiced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • Salt and pepper, to taste
  • 1/3 cup chopped cilantro (plus more for garnish)
  • 2  15 oz cans black beans, drained and rinsed
  • 1   14.5oz can fire roasted diced tomatoes
  • 1 1/2 cups  shredded cheddar cheese

directions

1. Preheat oven to 350°F.  Coat a 9×13-inch baking dish with non stick spray, and set aside.
2. In a medium saucepan, bring the quinoa and chicken broth to a boil. Reduce heat to low, cover and simmer until most of the liquid has been absorbed, about 15 minutes. Set aside.
3. Meanwhile, heat the olive oil in a large sauce pan over medium-high heat. Saute the onion, garlic and jalapeno until softened. Stir in the peppers and corn. Cook for 4-5 minutes, stirring frequently. Add the lime juice, chili powder, cumin and cilantro. Season with salt and pepper. Continue to cook and stir for an additional 1-2 minutes. Stir in the tomatoes, black beans and cooked quinoa. Add ½ cup of the cheese. Stir to combine.
4. Pour the mixture into the prepared baking dish. Top with the remaining cheese. Cover pan with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and the edges are bubbly.
5. Allow to sit for 5 minutes. Top with chopped cilantro, and serve with tortilla chips.
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This meal doesn’t take long at all to bake, all the time is in the prep work. It’s great to make on a weekend, and save the leftovers for throughout the week! (and boy did we have A LOT of leftovers) Give it a try, tell me what you think! But I can almost guarantee you wont be disappointed! 🙂
mexican6   mexican1
Time to sit  back, and watch the Green Bay game, and my boyfriend Aaron Rodgers ❤
go pack go!
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