Mexican Quinoa Bake
Daiya Meals has been a pioneer in the plant-essentially based fully fully substitute since 2008, many cases launching novel, ground-breaking merchandise that are dairy-, gluten-, and soy-free. Whether or not you’re dairy-intolerant, allergic to dairy, soy, or gluten, vegan, or simply residing a healthy lifestyle, Daiya Meals affords a range of swap-great choices to salvage you eating better while lowering your carbon footprint.
- 1 cup vegan cheese, such as daiya cheddar fashion shreds (or change for daiya pepperjack fashion shreds)
- 2 1/2 cup cooked quinoa
- 1 cup salsa
- 15 ounce gloomy beans, drained and rinsed
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 10 ounce chopped spinach
- 10 ounce corn kernels
- 4 ounce light inexperienced chili peppers, chopped
- Preheat oven to 350 levels F.
- Coat your common casserole dish with olive oil or non-stick spray. In a mixing bowl, combine quinoa and salsa, location aside.
- In a separate bowl mash the gloomy beans with a fork. Mix beans, corn, peppers, chili powder, and cumin in the linked bowl and location aside.
- Spoon 1 cup of quinoa mixture on the bottom of the baking pan. Layer spinach on high of the quinoa. Scoop bean mixture on high. Sprinkle with 1/2 cup of Daiya Cheddar Trend Shreds. Add the finest quinoa and high with the finest Cheddar Trend Shreds.
- Bake for approximately Half-hour till the Daiya cheese has melted. Abet and experience!
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