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Veggie Quinoa Bake
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Meatless quinoa bake with black beans, grilled corn, and spicy salsa - perfect for meal prep all week.
Ingredients:
  • 0.75 cup dry black beans
  • 4 cups water
  • 2 cups tri-colored quinoa
  • 1 tablespoon vegetable oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 pinch cumin
  • 1.5 cups frozen grilled corn (such as Trader Joe's®)
  • 0.5 cup chopped fresh cilantro, divided
  • salt and 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
Instructions:
  • 1. Add black beans to the multi-functional pressure cooker and cover with water. Secure the lid, select high pressure setting for 20 minutes per manufacturer's instructions, and allow pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for about 10 minutes. Open the lid, drain the black beans, and rinse the pot.
  • In the pressure cooker pot, mix quinoa with 4 cups of water. Close and lock the lid, then select the Brown Rice function and set the timer for 8 minutes. Let the pressure build for 5 to 10 minutes.
  • Carefully release pressure using the quick-release method following the manufacturer's guidelines for about 5 minutes. Unlock and remove the lid. Use oven mitts to take out the pot, fluff the quinoa with a fork, and allow it to cool.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • In a large skillet over medium heat, heat oil. Add onion, red bell pepper, garlic, and cumin; sauté until softened and fragrant, around 5 minutes. Add corn and cook until heated through, 3 to 5 minutes. Remove from heat, stir in 1/4 cup cilantro, and season with salt and pepper.
  • Combine the black beans, onion mixture, 1 cup of Colby Jack cheese, and green salsa with the quinoa in a pot. Transfer the mixture into a large baking dish.
  • Mix the tomato paste with 3/4 cup hot water until smooth. Pour it over the quinoa mixture and top it with the remaining Colby Jack cheese evenly.
  • Cook until the cheese is gooey and bubbling, for approximately 25 minutes in the preheated oven. Top with the leftover cilantro and scallions for a fresh finish.

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