Easy Quinoa Bake

This is one of the easiest, cheapest and family friendly meals going around. No need to pre-cook the quinoa, all ingredients go in the one dish (minimal clean up) and takes no time to throw together.

This has a mexican-style flavour to it and tastes great hot or cold (as leftovers) I like to make this at the start of the week to have as lunches for a couple of days or it is great for a midweek meal that you only want to spend 5minutes prepping.

This is gluten and dairy free, vegan and full of fibre and energy boosting nutrients. Because quinoa is a complete protein, it can be the star of your meal without needing to add any extra protein sources.

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Mexican Quinoa Bake Recipe

All you need is 5 minutes to throw this together and chuck it in the oven! Perfect for a quick dinner or as an easy lunch option with a side salad. 

Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Servings: 6 serves

Ingredients

• 2 cups uncooked quinoa
• 1 tsp cumin powder
• 1 tsp garlic powder
• pinch of salt
• 1 can black beans (rinsed and drained)
• Corn from 1 cob or 1 can
• 1 can crushed tomatoes canned or fresh
• 1 medium zucchini diced
• 1 small onion diced
• 2 cups filtered water
• ½ cup nutritional yeast optional

Instructions

• Preheat oven to 180 C. Lightly grease or line a baking dish.
• Wash the quinoa really well and drain/rinse the beans.
• In a large bowl, combine all ingredients and mix well.
• Pour into dish and bake for 50mins -1hr.
• Store leftovers in an airtight container in the fridge for 3-4 days