Mexican Quinoa Bake
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
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.