I came across some quinoa bake recipes online and decided to put my spin on them, using ingredients I had on hand. This recipe is very flexible so you can add or subtract veggies and other ingredients as you wish. Serve with sour cream, avocado, and hot sauce.

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.

  • Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.

  • Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.

  • Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.

  • Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

Cook's Notes:

Skip steps 1 and 2 and use canned black beans (drained) if preferred. Follow manufacturer's instructions for cooking the quinoa if your pressure cooker doesn't have a Brown Rice setting, or cook it on the stovetop.

Use tomato sauce instead of the hot water and tomato paste if desired.

Nutrition Facts

414 calories; protein 19.1g; carbohydrates 50.9g; fat 15.8g; cholesterol 32.7mg; sodium 384mg. Full Nutrition
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