This veggie-full, comfort-food dish will fill you up, warm you up, and leave you feeling good after eating it. The quinoa gets delightfully crispy around the edges of the pan and anywhere cheese has browned on top of it. There are loads of vegetables and just a hint of spice in this tasty bake thanks to Lindsay over at The Live-In Kitchen.
- 1 cup quinoa, uncooked
- 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
- 2 cups chicken stock (vegan option: vegetable stock)
- 1 cup onion, diced (about 1 medium)
- 1//2 green pepper, chopped
- 2 cloves garlic, finely chopped
- 1 cup zucchini, cubed (about 2 small)
- 1 15 ounce can black beans, rinsed and drained
- 1 4 ounce can diced green chilies
- 1 28 ounce can diced tomatoes, drained
- 1 cup frozen corn
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ lime, juiced
- 2 cups shredded monterey jack cheese (vegan option: yeast flakes)
- Preheat the oven to 375ºF (gas mark 6). Spray a 9 x 13 baking dish with cooking spray. Set aside.
- Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.
- Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chilies, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.
Prep: 15 mins | Cook: 65 mins | Serves: 4