Nutrition Consultant and Coach

Gluten Free

Mexican Quinoa Bake

Mexican Quinoa Bake

Happy Meatless Monday! I was playing around with some recipes, and created this on Friday night. My lucky guinea pig husband is always trying my new recipes! I am so lucky to have a man like him willing to try anything! If my healthy vegetarian meals pass this meat-lovers test- then they will surely pass yours!

Mexican Quinoa Bake
Serves 8
Not only is this ingredient vegetarian friendly, it is also great for those with special dietary allergies! It is gluten free, egg free, and can be made dairy free by substituting the cheese for vegan cheese! It is a good source of protein, dietary fiber, and iron!
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
3 cups sweet potato, diced
1 1/2 cup cooked quinoa, cooked
1 1/2 cup shredded sharp cheddar cheese
1/2 Tbs chili powder
1 tsp paprika
1 1/4 cup salsa of your choice
1/2 red bell pepper, diced
3 Tbs canned green chiles
3 garlic cloves, minced
1 can sweet kernel corn, rinsed and drained
1 can black beans, rinsed and drained
Instructions
1. Preheat oven to 400 F
2. Dice, chop, measure and prep all ingredients.
3. Combine all ingredients in one big bowl and toss ingredients well.
4. Spray a 9X13 pan with cooking spray and pour all ingredients in.
5. Bake for 35-45 minutes or until sweet potato pieces are slightly mushy, cheese is melted and items are heated all the way through. (Our oven is very old, so a newer oven, or using convection baking, may take less time).
6. Let sit for about 5 minutes, scoop into bowls and enjoy!
Notes
My husband thought this would be great wrapped in a tortilla. If you like things more spicy, feel free to add a little hot sauce! This would also be delicious with fresh summer corn! Use 1 -2 ears cooked corn if using fresh corn.
Nutritional Information (Based on 8 servings)
Calories: 315, Fat: 10g, Sodium: 600mg, Total Carbohydrate: 33g, Dietary Fiber: 6g, Protein: 13g, Vitamin A: 212%DV, Calcium 20%DV, Iron 6% DV
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