Vegan Mexican Quinoa Bake

Vegan Mexican Quinoa Bake is a zero-prep, one-dish recipe. A flavorful, easy vegan dinner with an option for oil-free. Kid approved.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

to 425°F.

Step 2

in a fine-mesh strainer under cold running water until the water runs clear. Transfer the quinoa to a 2-quart casserole dish.

Step 3

Add black beans, sweet corn, chili powder, oregano, cumin, paprika, garlic powder, fire-roasted tomatoes, and vegetable broth.

Step 4

until the quinoa is fully submerged in the vegetable broth.

Step 5

the dish tightly with aluminum foil. Bake for 25 minutes.

Step 6

and stir the ingredients to submerge the quinoa. Add more vegetable broth sparingly if the mixture seems dry.

Step 7

, or until the quinoa is fully cooked.

Step 8

Add salt and black pepper. Serve with a generous squeeze of fresh lime juice. Garnish with cilantro.

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