Mex­i­can Quinoa Bake

Natural Solutions - - Food Matters | -

SERVES 6 1 cup Ched­der Style Shreds (Daiya) 2½ cups cooked quinoa 1 cup salsa 1 15-ounce can black beans, drained and rinsed 2 ta­ble­spoons chili pow­der 1 ta­ble­spoon cumin 10 ounces frozen chopped spinach, thawed and

drained

Pre­heat oven to 350 de­grees. Coat your fa­vorite casse­role dish with olive oil or non­stick spray. In a mix­ing bowl, com­bine quinoa and salsa, then set aside. In a sep­a­rate bowl, mash the black beans with a fork. Com­bine beans, corn, chiles, chili pow­der, and cumin in the same bowl and set aside. Spoon 1 cup quinoa mix­ture onto the bot­tom of the bak­ing pan. Layer spinach on top of the quinoa. Scoop bean mix­ture on top. Sprin­kle with ½ cup of Ched­dar Style Shreds. Add the re­main­ing quinoa and top with the re­main­ing ched­dar style shreds. Bake un­til the cheese has melted, about 30 min­utes. Serve and en­joy! Recipe cour­tesy of Daiya Foods, Inc.

PRO TIP: For a lit­tle ex­tra kick, sub­sti­tute the Ched­dar Style Shreds for Daiya’s siz­zling Pep­per­jack Style Shreds.

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