Vegan Mexican Quinoa Bake
Vegan Mexican Quinoa Bake is a zero-prep, one-dish recipe. A flavorful, easy vegan dinner with an option for oil-free. Kid approved.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Main
Cuisine: Vegan
Servings: 4 people
Calories: 336kcal
- 1 cup quinoa
- 15 ounces black beans canned, drained and rinsed
- 1 cup sweet corn kernels canned or frozen
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 14.5 ounces fire-roasted tomatoes canned, with juice
- 2 cups vegetable broth plus more as needed
- Salt and freshly ground black pepper to taste
- 2 limes for serving
- 2 tablespoons fresh chopped cilantro for garnish (optional)
Preheat the oven to 425°F.
Rinse the quinoa in a fine-mesh strainer under cold running water. Transfer the quinoa to a 2-quart casserole dish.
Add remaining ingredients through vegetable broth: Add black beans, sweet corn, chili powder, oregano, cumin, paprika, garlic powder, fire-roasted tomatoes, and vegetable broth.
Stir to combine until the quinoa is fully submerged in the vegetable broth.
Cover the dish tightly with aluminum foil. Bake for 25 minutes.
Remove the foil and stir the ingredients to submerge the quinoa. Add more vegetable broth sparingly if the mixture seems dry.
Bake uncovered for another 15 minutes, or until the quinoa is fully cooked.
Season before serving: Add salt and black pepper. Serve with a generous squeeze of fresh lime juice. Garnish with cilantro.
- If some of the quinoa remains uncooked after 25 minutes of baking, add just enough vegetable broth to submerge the quinoa before baking for an additional 15 minutes.
- Choose food brands with the least amount of sodium, and adjust salt to taste for serving.
Calories: 336kcal | Carbohydrates: 64g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 712mg | Fiber: 14g | Sugar: 5g | Vitamin A: 732IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 5mg