One-Pot Southwestern Quinoa Bake
This One-Pot Southwestern Quinoa Bake is hearty and nutritious! Packed with flavors, it's perfect for busy weeknights or meal prep!
Servings: 4 servings
Ingredients
Ingredients:
- 1/2 cup quinoa (dry, pre-rinsed)
- 30 ounces black beans (canned, drained)
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher or sea salt
- 1 1/2 cups salsa (no sugar added)
- 2/3 cup water
- 1 1/2 cups shredded cheddar cheese (reduced-fat)
Instructions
Instructions:
- Step 1: Prepare the Pot. Begin by placing your large pot or Dutch oven on the stove over medium heat.
- Step 2: Combine Ingredients. Add the rinsed quinoa, drained black beans, cumin, chili powder, black pepper, kosher salt, salsa, and water to the pot. Stir everything together until well combined.
- Step 3: Bring to a Boil. Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer.
- Step 4: Simmer and Cook. Allow the mixture to simmer for about 15-20 minutes or until the quinoa has absorbed most of the liquid and is tender. Stir occasionally to prevent sticking.
- Step 5: Add Cheese. Once the quinoa is fully cooked, remove the pot from the heat. Sprinkle the shredded cheddar cheese evenly over the top, cover the pot again, and let it sit for about 5 minutes to allow the cheese to melt.
- Step 6: Serve. After the cheese has melted, fluff the quinoa gently with a fork and serve hot. Enjoy your delicious One-Pot Southwestern Quinoa Bake!
Equipment
- Large Pot or Dutch Oven
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Oven mitts
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- You can substitute black beans with kidney beans or chickpeas.
- To make it vegan, omit or substitute with vegan cheese.
- Add diced jalapeños for extra heat.