Name: Veggie Quinoa Bake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8
Cuisine: US
Ingredients: 0.75 cup dry black beans; 4 cups water, divided; 2 cups tri-colored quinoa, rinsed; 1 tablespoon vegetable oil; 1 red onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 pinch cumin; 1.5 cups frozen grilled corn; 0.5 cup chopped fresh cilantro, divided; Salt and freshly ground black pepper to taste; 2 cups shredded Colby Jack cheese, divided; 0.75 cup spicy green salsa, or more to taste; 1 tablespoon tomato paste; 0.75 cup hot water; 2 scallions, thinly sliced

A vibrant and hearty bake that marries the wholesome goodness of quinoa with a medley of colorful vegetables, creating a symphony of flavors and textures in every bite. Customizable and comforting, it's perfect for a weeknight dinner or a potluck gathering.

Follow The Directions

01

Step

Pressure Cook the Black Beans (20 minutes + 25 minutes): Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.

02

Step

Cook the Quinoa (8 minutes + 5 minutes): Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.

03

Step

Preheat Oven (10 minutes): Preheat the oven to 375 degrees F (190 degrees C).

04

Step

Sauté Vegetables (10 minutes): Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.

05

Step

Assemble the Bake (5 minutes): Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.

06

Step

Add Tomato Paste Mixture and Cheese (5 minutes): Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.

07

Step

Bake (25 minutes): Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes. Garnish with remaining cilantro and scallions. Let cool for 5-10 minutes before serving.

Feel free to experiment with different vegetables such as zucchini, mushrooms, or spinach. Add a pinch of chili flakes for an extra kick.
For a vegan version, use vegan cheese and ensure your salsa is vegan-friendly.
This bake can be prepared ahead of time and refrigerated. Simply add a few extra minutes to the baking time to ensure it's heated through.
Serve with a dollop of sour cream or Greek yogurt, sliced avocado, and your favorite hot sauce for added flavor and texture.