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Mexican Quinoa Bake

  By Kris Giovanini  

October 18, 2015

This is an easy one dish meal - great for dinner or as leftovers for lunch.

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2 ½ cups cooked quinoa

1 cup prepared salsa

1 T cumin

15 oz can of black beans (drained and rinsed)

10 oz. frozen corn kernels

4 oz. can mild green chili peppers, chopped

2 T chili powder (less or more to taste)

10 oz. frozen chopped spinach, thawed and drained, removing as much moisture as possible

1 cup Daiya Cheddar Style Shreds (or Daiya Papperjack)


Pre-heat oven to 350 degrees.

Coat a casserole dish or baking pan with non-stick spray.

In a mixing bowl combine the cooked quinoa and salsa and set aside.

In a separate bowl, mash the black beans with a fork.

Add the corn, peppers, chili powder & cumin and stir.

Spoon 1 cup of the quinoa mixture over the bottom of the baking pan.

Layer the spinach on top of the quinoa and then the bean mixture.

Sprinkle with ½ cup of the Daiya cheddar shreds.

Add the remaining quinoa and top with the remaining Daiya.

Bake for about 30 minutes or until the Daiya has melted.

This recipe is from Daiya Foods



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