Cheesy Veggie Taco Quenoa Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.6
  • Total Fat: 11.4 g
  • Cholesterol: 25.6 mg
  • Sodium: 506.1 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 14.0 g

View full nutritional breakdown of Cheesy Veggie Taco Quenoa Bake calories by ingredient
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Introduction

Great side dish... Great side dish...
Number of Servings: 8

Ingredients

    1.25 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams)
    2 cup (8 fl oz) Water, tap
    0.75 cup kernels Yellow Sweet Corn, Frozen
    1 cup, chopped Onions, raw
    1 cup Bell peppers (Green, Red, Yellow, Orange)
    1 cup Black Beans - canned - Kroger
    14 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium)
    8 tbsp Parsley
    2 cup Cheese - Kraft Shredded Cheddar Cheese
    .5 cup Non-fat Greek yogurt Plain-Great Value
    0.66 cup Green Onion - Raw, chopped (by RKAVR8)
    .66 serving Tomatoes, Grape, 1/2 Cup Chopped Raw (by ARUTHK01)

Directions

Rinse & drain quinoa. Bring Quinoa & water to a boil in medium saucepan; cover. Simmer on medium heat about 15 minutes or until water is absorbed and quinoa is tender.
Meanwhile cook corn, onions & peppers in large non-stick skillet on medium heat for 5-6 minutes or until tender, stirring frequently. Turn off heat. Add beans, salsa, parsley, & 1 cup cheese; mix lightly. Fluff quinoa with a fork. Add to bean mixture; mix lightly. Soon into sprayed 9" x 13" baking pan; top with remaining cheese. Bake in preheated 350F oven for 25-30 minutes.

Serving Size: 1/8th of recipe made for 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FLASHGRDMA.

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