Healthy Recipe

Mexican Veggie Quinoa Bake

They say that most New Year’s resolutions fail by February, but this dish will have you sticking to your meatless meal resolution for sure!  Mexican Veggie Quinoa Bake is delicious on its own but can also be used as taco or burrito “meat” because it is so filling.   Quinoa is considered a perfect protein meaning it contains all nine of the essential amino acids your body needs.  Pretty cool!  Add all kinds of tasty ingredients, and you have a one pot meal that you will be able to throw together in no time!

Yes, please!

You could easily assemble this and do the steps to the microwave and put it in the fridge then bake at dinner time.  It’s full of flavor, color and will keep you good and full without feeling guilty.  Is it weird I’m getting hungry just looking at the pics?  It also freezes well if you want to split the batch!

The video shows you how to bring it all together and what the recipe should look like in different stages.

Sur La Table

If you like this recipe, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live or subscribe to the blog.  Either way, I’d love to have you cook with me!

Mexican Veggie Quinoa Bake
Mexican Veggie Quinoa Bake
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
  • 1 cup quinoa, rinsed
  • 1 cup low sodium vegetable broth
  • 15 oz can low salt garbanzo beans, rinsed and drained
  • 10 oz can low salt diced tomatoes and chiles
  • 4 oz can green chiles (optional)
  • 10 oz can red enchilada sauce
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 cup scallions, diced
  • 1/2 cup pepper jack cheese
  1. Preheat oven to 400 degrees.
  2. In an 8x8 pan, add the quinoa, veggie broth, beans, diced tomatoes, green chiles, enchilada sauce and spices and stir.
  3. Microwave for 5 minutes covered.
  4. Bake covered for 20 minutes (use a cookie sheet under the pan to catch any spills/drips) then stir.
  5. Bake uncovered for 10 minutes or until liquid is absorbed.
  6. Remove from oven and top with scallions and cheese. Cover for 5 minutes to let cheese melt and serve.

Can also be used as taco or burrito "meat"

Nutrition information
Serving Size: 4-6 servings

Disclosure: The items below are affiliate links through If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!




Linked up with Amanda

Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


  1. I’ve been looking for a tasty way to try quinoa, and this looks pretty good. I like to make my own enchilada sauce with chipotles, which I’m sure would go great with this recipe!
    I’ll be pinning and tweeting this. Greetings from the Inspire Me Monday linky!

    1. It just cuts down on the time in the oven since the quinoa takes longer to cook than say rice. If you’ve got the time (or no microwave) just add 5-15 minutes onto your covered bake time depending on your oven.

  2. I love meat free meals and I’m always looking for new recipes. Your Mexican Veggie Quinoa Bake has lots of wonderful flavours and it’s really hearty too. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party!

Leave a Reply

Your email address will not be published. Required fields are marked *