I found numerous recipes for quinoa bakes online and chose to modify them with items I already had. You can change the amount of vegetables and other components in this recipe as you choose. Serve with avocado, sour cream, and spicy sauce.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- ¾ 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 ½ cups frozen grilled corn (such as Trader Joe’s®)
- ½ cup chopped fresh cilantro, divided
- salt and ground black pepper to taste
- 2 cups shredded Colby Jack cheese, divided
- ¾ cup spicy green salsa, or more to taste
- 1 tablespoon tomato paste
- ¾ cup hot water
- 2 scallions, thinly sliced
Instructions
- 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.
- 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.
- 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
| Calories | 414 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 384 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |