Mexican Quinoa Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 cup quinoa (dry)

1 (15 oz) can black beans, drained and rinsed

1 ½ cups frozen spinach

1 ½ cups grated cheddar cheese (divided)

1 cup fresh (or frozen corn)

1 red bell pepper, seeds removed, chopped (about 1 cup)

1 tbsp ground cumin

1 tbsp dried oregano

1 ½ tsp kosher salt

2 cups warm water

2 eggs (whisked)

Topping suggestions: whole milk yogurt or sour cream, salsa, hot sauce, fried egg, pickled red onions, cabbage slaw, cilantro, toasted pumpkin seeds

Directions

Preheat the oven to 375F. In a 9x13-inch baking dish, add the (uncooked) quinoa, beans, spinach, ½ cup cheese, corn, pepper, spices, salt, water, and eggs. Stir together to combine thoroughly, then spread it out to evenly distribute everything.

Cover tightly with tin foil and bake for 30 minutes. Remove the foil and bake for 5-10 more minutes, or until the water has evaporated. Top with remaining 1 cup cheese. Turn the oven to broil on high and broil for 1-2 minutes or until the cheese starts bubbling (keep an eye on it!)

Serve topped with your desired toppings.