Vegetable-Loaded Quinoa Bake

Step 1

Cook the black beans in your pressure cooker with enough water to cover them by a few inches. Seal the lid and set it to high pressure for about 20 minutes, letting it take around 10 to 15 minutes to come up to pressure. Once done, let the pressure release naturally for about 10 minutes before opening the lid. Drain the beans and rinse out the pot.

Step 2

Add 4 cups of water and the quinoa to the pressure cooker. Lock the lid again and use the brown rice setting, cooking for 8 minutes. Allow 5 to 10 minutes for the pressure to build up. When it’s finished, carefully do a quick release, then fluff the quinoa with a fork and set it aside to cool a bit.

Step 3

While the quinoa is resting, heat some oil in a large skillet over medium heat. Toss in the onion, red bell pepper, garlic, and cumin, cooking and stirring until everything is soft and fragrant, about 5 minutes. Add the corn and cook for another few minutes until warmed through. Take the skillet off the heat and stir in a quarter cup of chopped cilantro. Season with salt and pepper to taste.

Step 4

Now, combine the black beans, the veggie mixture, a cup of shredded Colby Jack cheese, and some green salsa with the quinoa. Spread this mix evenly in a large baking dish. Mix the tomato paste with 3/4 cup of hot water until smooth, then drizzle it over the top. Sprinkle the remaining cheese evenly over everything.

Step 5

Pop the dish into a 375°F oven and bake until the cheese is melted and bubbly, about 25 minutes. Finish by garnishing with the leftover cilantro and some sliced scallions for a fresh touch.

How To Serve This Dish

Serve warm alongside a fresh green salad or a dollop of Greek yogurt for added creaminess. It also pairs well with a light tomato sauce or a drizzle of olive oil and fresh herbs to enhance the flavors.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to keep it moist. This bake also freezes well—wrap individual portions for easy meals on the go.

Frequently Asked Questions

Can I use canned black beans instead of dry beans?

Yes, simply drain and rinse one 15-ounce can of black beans and add them in when combining the ingredients. Skip the pressure cooking step for the beans.

What can I substitute for tri-colored quinoa?

You can use white or red quinoa, or even a mix of quinoa and brown rice if preferred.

Can I make this recipe without a pressure cooker?

Yes, cook the black beans on the stove until tender (about 1-1.5 hours) and cook quinoa according to package instructions.

Is it possible to make this dish vegan?

Yes, omit the cheese or use a plant-based cheese alternative and replace the vegetable oil with olive oil if desired.

How spicy is this dish?

The spice level depends on the green salsa you use. Start with ¾ cup and adjust to your taste.

Can I prepare this ahead of time?

Yes, you can assemble the dish a day ahead and refrigerate. Bake just before serving, adding a few extra minutes if baking from cold.

What other vegetables can I add?

Feel free to add zucchini, spinach, or diced tomatoes for more variety.