Skip to main content

Print This Recipe

Mexican Quinoa Bake

Three Stars Guiding Stars
  • Servings:

    6 (295 g) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    40 minutes


If you're craving Mexican but don't want to indulge in the luxury of eating out, the magnificent flavors of this dish will meet your cravings and then some. Don't be surprised if your family requests it again and again.
2 1/2 cups cooked quinoa
1 (10 oz.) can fire-roasted diced tomatoes with green chilies, drained
1 Tbsp. cumin
1 (15 oz.) can of black beans, drained and rinsed
10 oz. frozen corn
1 (4 oz.) can mild green chili peppers
2 Tbsp. chili powder
10 oz. frozen chopped spinach, thawed and drained
1 cup shredded, low-fat cheddar cheese
Mexican Quinoa Bake


1. Pre-heat oven to 350 degrees F. Coat an 8"x8" baking pan with cooking spray.
2. In a large bowl, combine quinoa and tomatoes. Set aside.
3. In a separate bowl, mash the black beans with a fork. Stir in corn, chilis, chili powder, and cumin in the same bowl. Set aside.
4. Spread half of the quinoa mixture on the bottom of the baking pan. Add the spinach in a layer followed by all of the bean mixture and half of the cheese. Add the remaining quinoa and top with the remaining cheese.
5. Bake until the cheese is hot and bubbling (30 minutes). Serve hot.


Nutritional Facts
Servings 6 (295 g)
Base Nutrients
Calories 351 kcal (18%)
Calories from Fat 42 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (7%)
Cholesterol 4 mg (1%)
Sodium 500 mg (21%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 13 g (52%)
Protein 21 g (36%)
Vitamin A n/a
Vitamin C 21 mg (23%)
Calcium 237 mg (18%)
Iron 6 mg (32%)