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If I can find a healthy recipe with quinoa in it, I’m all over it. Especially if it’s vegan – or if I can make it vegan.
I didn’t realize until I started mixing all the ingredients together that this dish had a Southwestern flair to it…black beans, corn, tomatoes, jalapenos, cilantro, onions, garlic….oh yes. And don’t forget – healthy quinoa!
Underneath all the gooey and stringy vegan cheese is a fiesta of colors. Red, green, white, black and yellow…and they are all good for you!
Being that I actually prefer a raw meal over a cooked one, I couldn’t resist nibbling on the mixture before putting the cheese on it. And why not? It was all fresh vegetables.
Tip #1: Corn is the #1 GMO crop being produced today. Please make sure the corn you use is ORGANIC to avoid GMO’s.
Tip #2: Make sure you use fresh diced tomatoes as opposed to canned tomatoes. The acid in the tomatoes breaks down the BPA lining in the cans. Not good…google it.
Vegan Southwest Quinoa Bake
Print recipe
| www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 1 cup quinoa (cooked)
- 2 tablespoons vegan butter (Earth Balance brand)
- 1 small organic onion (diced)
- 1 organic red, orange or yellow bell pepper (diced)
- 2 cloves garlic (diced)
- 1 - 2 jalapenos (diced)
- 1/2 cup organic cilantro (diced)
- 2 medium organic tomatoes (diced)
- 2 small organic zucchini (cubed)
- 1 cup organic non-GMO corn
- 1 can organic black beans (15 oz can drained)
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 organic lemon (juiced)
- pink himalayan salt (to taste)
- 2 cups vegan mozzerella shreds (Daiya brand)
Directions
| Step 1 | Prepare quinoa according to package instructions. Gently saute the garlic, onions in the vegan butter just enough to soften them. Combine the remaining ingredients in medium sized bowl and stir until well combined. Add the cooked quinoa and stir. Add 1/2 cup of vegan cheese and stir again. Transfer into an 8 x 8 glass baking dish. Sprinkle the remaining vegan cheese evenly on top. Bake at 350 degrees for approximately 30 minutes or until cheese is golden and bubbly. Best served hot from the oven. Enjoy! |
Note
Recipe adapted from: http://www.theliveinkitchen.com/2012/12/11/crispy-quinoa-bake/
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WOW! This dish looks absolutely amazing. I haven’t had quinoa in ages, this is the perfect excuse to head to the store. The combination of veggies sounds delish, I so look forward to trying it. Thank you for sharing this recipe:)
Hi Adriana! It was very tasty..in fact, I’ve actually made it again since I first posted it. It was even better the second time too! Thanks for stopping by!
This looks great-I love the Mexican inspired flavors!
Hi Bree! Thanks, let me know if you end up trying it. Btw, you website is sooo cute – I love it! Thanks for stopping by!
I am making this tonight!!!!!
I’m so excited…I hope you enjoy it!
Karielyn, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using corn together. I hope you have stopped by some of the other links to check them out!
Ps I have just signed up to follow your blog by Google REader. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers
Hi Carole! Yes mam I did! And I’ve already found several yummy recipes from the links on your site and have bookmarked them. Thanks so much!
Hi! Do you think this recipe would work without the cheese?
Hi Melanie! I think it would be fine without the cheese and here’s why. The first time I made it, I actually preferred it without the cheese and ate some of the mixture before it was even cooked. My husband does not like vegan cheese so when I served it to him, he pulled the layer of cheese off and ate the mixture on the bottom. Sigh. The second time I made it, he did the same thing, but used the mixture as a dip with tortilla chips.
I also have a friend that prepares meals for a family of 10 so she was going to have to make 1 – 2 batches and with vegan cheese at $4.50+ a bag, it was going to be pricey to buy that much cheese. She made it without the cheese and sprinkled some nutritional yeast (to give it a cheesy flavor) and crumbled some blue tortilla chips over it and her family loved it.
I bet you could also put the filling in some organic taco shells or soft tortillas. I would maybe add a tad bit more salt or other spices to the mixture though, since cheese tends to be a little salty.
Thanks for stopping by!
Thanks! I am trying this tonight! I will let you know how it goes!!
Hi Melanie…that’s great and I hope you like it as much as I do!
This has been the best thing I have ate since my dr suggested I change my eating plans(2.5 weeks ago). So, this “cheese” is hitting the spot!! The flavor, the texture…everything!! You have come to my rescue!!
Hi Faizah! I am so glad you enjoyed it! This is truly one of my most favorite recipes and even though it’s awesome with the cheese, I love it without the cheese too!
I appreciate you taking the time to let me know you liked it and giving me some feedback…thanks
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