Mexican Quinoa Bake
Mexican Quinoa Bake
Daiya Foods has been a pioneer in the plant-based industry since 2008, repeatedly launching new, ground-breaking products that are dairy-, gluten-, and soy-free. Whether you’re dairy-intolerant, allergic to dairy, soy, or gluten, vegan, or simply living a healthy lifestyle, Daiya Foods offers a variety of swap-worthy offerings to get you eating better while reducing your carbon footprint.
Servings
4
Ingredients
- 1 cup vegan cheese, such as daiya cheddar style shreds (or substitute for daiya pepperjack style shreds)
- 2 1/2 cup cooked quinoa
- 1 cup salsa
- 15 ounce black beans, drained and rinsed
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 10 ounce chopped spinach
- 10 ounce corn kernels
- 4 ounce mild green chili peppers, chopped
Directions
- Preheat oven to 350 degrees F.
- Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine quinoa and salsa, set aside.
- In a separate bowl mash the black beans with a fork. Combine beans, corn, peppers, chili powder, and cumin in the same bowl and set aside.
- Spoon 1 cup of quinoa mixture on the bottom of the baking pan. Layer spinach on top of the quinoa. Scoop bean mixture on top. Sprinkle with 1/2 cup of Daiya Cheddar Style Shreds. Add the remaining quinoa and top with the remaining Cheddar Style Shreds.
- Bake for about 30 minutes until the Daiya cheese has melted. Serve and enjoy!