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Mexican Quinoa Bake

Mexican Quinoa Bake

1 Hr(s) 25 Min(s) (incl. cooling)
20 Min(s) Prep
1 Hr(s) 5 Min(s) Cook
Layer veggies and quinoa with this Mexican Quinoa Bake! Add salsa to this Mexican Quinoa Bake for a delicious south-of-the-border main dish.
What You Need
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7 servings
Original recipe yields 7 servings
2 cups water
1 cup quinoa, uncooked
1/2 cup rinsed canned no-salt-added red kidney beans
1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
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Let's Make It
1
Heat oven to 350ºF.
2
Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
3
Add beans and 1 Tbsp. taco seasoning; mix well. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining taco seasoning; top with salsa.
4
Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Special Extra
Serve topped with fat free sour cream, and chopped fresh cilantro.
Tip 2
Nutrition Bonus
Help your friends and family eat right with this tasty low-calorie, low-fat dish. As a bonus, the red pepper and zucchini provide vitamin C, and the cheese contains calcium.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
11%
Sugars 2g
4%
Protein 5g
10%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 7 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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