Cooked - Tex-mex Quinoa Bake

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tex-mex Quinoa Bake

1.0

1 cup dry quinoa

1 cup water

1 can (14 ounces) fire-roasted tomatoes with liquid

1 can (15 ounces) black beans drained and rinsed; about 1¾ cups

1 can (15 ounces) white beans drained and rinsed; about 1¾ cups

1 can (15 ounces) corn, drained (or 1¾ cups fresh or frozen/thawed)

Any cooked and chopped leftover veggies, optional

1 taco seasoning packet

1 to 2 cups Mexican blend shredded cheese

Optional garnishes: diced avocado, sliced jalapeño, chopped cilantro, fresh lime juice

Preheat oven to 375˚. Mist a 9- x 13-inch casserole pan with non-stick oil spray.
Add dry quinoa along the bottom of the pan, followed by water, canned tomatoes with liquid, beans, corn, optional veggies, and taco seasoning. Mix everything.
Cover pan with parchment paper, foil or a glass cover if you have one, and bake for 30 minutes.
Uncover, mix everything, and let quinoa soak up extra liquid for a few minutes. Sprinkle cheese over the top and place back in oven for 5 to 10 mins until cheese is melted.
Top with optional garnishes, including diced avocado, sliced jalapeño, chopped cilantro or fresh lime juice.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

CuisineTex-mex

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 111 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...