Friday, May 2, 2014

Mexican Quinoa Bake


 This is fast, easy, and filling! Protein packed too! As a vegan/vegetarian people are so concerned about the all important PROTEIN. That is probably the question I get asked most, "where do you get your protein from?" I want to say to the person scarfing down the 15oz steak "where do you get your vegetables from?" Silly I know... But this recipe will make the hearty meat eating person say "YUM!" and "This is protein filled?"  Enjoy!

Special Equipment:  Food processor or grater
Level of difficulty: Easy, one pan, one bowl, one saute pan. Baby on the hip or at your feet is a ok.
Serves: 8-10 | Time to prepare: 45 minutes


  • 2 medium-large sweet potatoes, shredded
  • 2 cans organic black beans rinsed and drained
  • 1 cup quinoa (uncooked)
  • 3/4 cup fresh corn
  • 1 yellow onion, chopped
  • 4-6 garlic cloves, minced
  • 1 1/2 cups salsa
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 cups vegan cheese (any kind will work)
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic salt


Preheat oven to 350 F.
Cook quinoa according to directions. While that’s going, shred or chop your sweet potatoes, and sauté your garlic and onions until onions are translucent (about 5-7 minutes). Set cooked quinoa aside.
Put your sweet potatoes, corn, onion, garlic, cilantro, beans, a cup of cheese, and quinoa in a large bowl. Add in spices and salt. Stir to mix.
Spray a 9x13 glass dish with cooking spray. Add in quinoa/bean/sweet potato mixture and pat down with your hands. Spread with a layer of salsa and sprinkle a bit more cheese, if desired. Bake for about 30 minutes or until heated through.
Serve with more salsa and top with fresh cilantro.

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