Vegetarian Quinoa Bake – What’s Gaby Cooking

Vegetarian Quinoa Bake!! OMG there is nothing I love more than throwing everything into a skillet and topping it with cheese and baking until perfection. IT’S SO EASY.

Vegetarian Quinoa Bake from (@whatsgabycookin)

I mean, based on the title alone we’re all on board right? This beauty is piled high with quinoa, something I usually have leftovers of so it’s easy to whip it into something new, tons of my salsa (pick your favorite from the chipotle salsa, tomatillo salsa or a guacamole starter. I added some beans and corn because it seemed like the right thing to do and then added the cheese and herbs. Game over. It’s perfect for a quick weeknight meal and naturally, it doubles as leftovers!! Yes please ?

Vegetarian Quinoa Bake


  • 1 ½ cups multi-colored quinoa
  • 2 cups shredded colby jack cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen charred corn (trader joes)
  • 1 (4.5-ounce) can chopped green chiles
  • 1 ½ cup Gaby’s chipotle or tomatillo salsa
  • Kosher salt and pepper to taste
  • Finely chopped scallions and cilantro as garnish


  1. Preheat the oven to 375 degrees F.
  2. Cook the quinoa according to the package directions. Once cooked, remove from heat and transfer the cooked quinoa into a large bowl.
  3. Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, black beans, corn, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
  4. Lightly spray a medium sized skillet with non-stick spray, and transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20 -25 minutes until the top layer of cheese is bubbly and melted.
  5. Remove the baking dish from the oven and garnish with green onions and cilantro and serve.


Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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