Veggie Quinoa Bake

Quinoa, black beans, grilled corn, and spicy green salsa bake up into this vegetarian quinoa bake that makes enough for lunches all week.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 414 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 red bell pepper, diced
• 4 cups water
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 red onion, diced
• 1 pinch cumin
• 2 scallions, thinly sliced
• 2 cups tri-colored quinoa
• 2 cups shredded Colby Jack cheese, divided
• 0.5 cup chopped fresh cilantro, divided
• 0.75 cup hot water
• 0.75 cup dry black beans
• 1.5 cups frozen grilled corn (such as Trader Joe's®)
• 0.75 cup spicy green salsa, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.

Step 6

Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

Step 7

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.

Step 8

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.

Step 9

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.