Easy Veggie Quinoa Bake Recipe

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
• 2 cloves garlic, minced
• 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. Place black beans in a multi-functional pressure cooker and add enough water to cover by a few inches. Close and lock the lid, then select high pressure according to the manufacturer's instructions. Set the timer for 20 minutes and allow 10 to 15 minutes for the pressure to build.
2. Release the pressure using the natural-release method according to the manufacturer's instructions, which should take about 10 minutes. Unlock and remove the lid, then drain the black beans and rinse out the pot.
3. Combine 4 cups of water and quinoa in the pressure cooker pot. Close and lock the lid, select the Brown Rice function, and set the timer for 8 minutes. Allow 5 to 10 minutes for the pressure to build.
4. Carefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using oven mitts, carefully remove the pot, fluff the quinoa with a fork, and let it cool.
5. Preheat your oven to 375 degrees F (190 degrees C).
6. Heat oil in a large skillet over medium heat. Add the onion, red bell pepper, garlic, and cumin. Cook and stir until softened and fragrant, approximately 5 minutes. Stir in the corn until heated through, about 3 to 5 minutes. Remove from heat and stir in 1/4 cup of cilantro. Season with salt and pepper to taste.
7. Stir the black beans, onion mixture, 1 cup of Colby Jack cheese, and green salsa into the pot of quinoa. Spread the mixture evenly in a large baking dish.
8. Dissolve the tomato paste in 3/4 cup of hot water and drizzle it over the quinoa mixture. Sprinkle the remaining Colby Jack cheese evenly over the top.
9. Bake in the preheated oven until the cheese is melted, approximately 25 minutes. Garnish with the remaining cilantro and scallions before serving.

Nutrition

• Calories: 414 kcal
• Fat Content: 16 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 384 mg
• Protein Content: 19 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g