This Mexican Quinoa Bake Is Just What You Need for Dinner Tonight
If you’ve been missing cheese on your plant-based diet, we’ve got a recipe for you! Daiya is a plant-based, allergen friendly company from Vancouver, Canada that’s been at the forefront of the plant-based movement since 2008. With allergies becoming more of a common concern it’s great that they are more determined than ever to create tasty food that is free of the top 8 allergens like gluten, dairy, soy, peanuts and shellfish. This Mexican Quinoa Bake uses their new Cutting Board Shreds, which were designed for an even meltier, cheezier texture. This recipe will please those who are plant-based and even their non-vegan friends.
• 1 cup Daiya Cheddar Cutting Board Shreds, or substitute for Daiya Pepperjack Cutting Board Shreds
• 2 1/2 cups cooked quinoa
• 1 cup salsa
• 15 oz black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp cumin
• 10 oz frozen chopped spinach, thawed & drained
• 10 oz frozen corn kernels
• 4 oz mild green chili peppers, chopped
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, chilies, chili powder & 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.