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Zucchini Quinoa Bake


1 cup quinoa, uncooked

1 tablespoon plus 2 teaspoons extra virgin olive oil, or coconut oil

2 cups chicken stock

1 cup onion, diced

½ green or red pepper

2 garlic cloves or minced garlic

1 cup zucchini, cubed

1 15 oz can black beans

14 oz can diced green chilies

1 28oz can diced tomatoes

1 cup frozen corn (optional)

½ teaspoon ground cumin

1 teaspoon oregano

1 teaspoon chili powder

½ lime, juiced


2 cup shredded monterey jack cheese

Preheat the oven to 375. Spray 13x9 baking dish with cooking spray. Set aside

Place the quinoa in fine mesh strainer and rinse thoroughly with cool water for at least two minutes. Drain. In medium saucepan, heat 2 teaspoons oil, over medium heat. Add the quinoa and cook stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.

Meanwhile, in large skillet, heat 1 tablespoon oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.

Fluff the quinoa with a fork and place in a large bowl. Add onion mixture, beans, green chiles tomatoes, corn, cumin,oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese and bake 10 minutes more or until melted.

If you want to add some spice to this, you can add a can of Ro-Tel. I did that and it was so good. I didn't add the canned tomatoes or green chilies. I put a 1/2 cup fresh cranberries too and that was yummy. You can't mess this dish up, mix it up and through in what you like. ENJOY!

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