3 ratings

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.


  • 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


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!