Mexican Quinoa Bake

How can something this savory contain zero meat and zero dairy?

Daiya Foods has been a pioneer in the plant-based industry since 2008, repeatedly launching new, ground-breaking products that are dairy-, gluten-, and soy-free. Whether you’re dairy-intolerant, allergic to dairy, soy, or gluten, vegan, or simply living a healthy lifestyle, Daiya Foods offers a variety of swap-worthy offerings to get you eating better while reducing your carbon footprint.

4
Servings
456
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  vegan cheese, such as Daiya Cheddar Style Shreds (or substitute for Daiya Pepperjack Style Shreds)
  • 2 1/2  Cups  cooked quinoa
  • 1  Cup  salsa
  • 15  Ounces  black beans, drained and rinsed
  • 2  Tablespoons  chili powder
  • 1  Tablespoon  cumin
  • 10  Ounces  chopped spinach
  • 10  Ounces  corn kernels
  • 4  Ounces  mild green chili peppers, chopped

Directions

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, peppers, chili powder, and 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.

Bake for about 30 minutes until the Daiya cheese has melted. Serve and enjoy!

Nutritional Facts

Total Fat
14g
20%
Sugar
8g
9%
Saturated Fat
5g
21%
Cholesterol
22mg
7%
Carbohydrate, by difference
69g
53%
Protein
21g
46%
Vitamin A, RAE
665µg
95%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
23mg
31%
Vitamin K (phylloquinone)
273µg
100%
Calcium, Ca
503mg
50%
Choline, total
88mg
21%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
10µg
0%
Folate, total
188µg
47%
Iron, Fe
8mg
44%
Magnesium, Mg
194mg
61%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
865mg
100%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
1184mg
79%
Water
398g
15%
Zinc, Zn
4mg
50%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.