Mexican Quinoa Bake

Mexican Quinoa Bake - 3 Guiding Stars

Active Time

10 min.

Total Time

40 min.

Servings

6 (295 g)

If you’re craving Mexican but don’t want to indulge in the luxury of eating out, the magnificent flavors of this dish will meet your cravings and then some. Don’t be surprised if your family requests it again and again.

Ingredients

2½ cups cooked quinoa
1 (10 oz.) can fire-roasted diced tomatoes with green chilies, drained
1 Tbsp. cumin
1 (15 oz.) can of black beans, drained and rinsed
10 oz. frozen corn
1 (4 oz.) can mild green chili peppers
2 Tbsp. chili powder
10 oz. frozen chopped spinach, thawed and drained
1 cup shredded, low-fat cheddar cheese

Directions

Pre-heat oven to 350ºF. Coat an 8″x8″ baking pan with cooking spray.
In a large bowl, combine quinoa and tomatoes. Set aside.
In a separate bowl, mash the black beans with a fork. Stir in corn, chilis, chili powder, and cumin in the same bowl. Set aside.
Spread half of the quinoa mixture on the bottom of the baking pan. Add the spinach in a layer followed by all of the bean mixture and half of the cheese. Add the remaining quinoa and top with the remaining cheese.
Bake until the cheese is hot and bubbling (30 minutes). Serve hot.

Nutritional analysis per serving: Calories 350; Total Fat 4.5g (6% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 4mg (2% DV); Sodium 500mg (22% DV); Total Carbohydrate 60g (22% DV); Dietary Fiber 13g (46% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 21g; Vitamin D 0% DV; Calcium 20% DV; Iron 35% DV; Potassium 25% DV; Vitamin K 150% DV; Copper 70% DV; Manganese 60% DV.