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Mexican Quinoa Bake
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Mexican Quinoa Bake

1 Hr(s) 25 Min(s)
20 Min(s) Prep
1 Hr(s) 5 Min(s) Cook
Healthy Living
Layer veggies and quinoa with this Mexican Quinoa Bake! Add salsa to this Mexican Quinoa Bake for a delicious south-of-the-border main dish.
What You Need
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7 servings
Original recipe yields 7 servings
2 cups water
1 cup quinoa, uncooked
1/2 cup rinsed canned no-salt-added red kidney beans
2 Tbsp. (1/4 of 1.25-oz. pkg.) TACO BELL® Taco Seasoning Mix, divided
1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
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Let's Make It
1
Heat oven to 350ºF.
2
Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
3
Add beans and 1 Tbsp. taco seasoning; mix well. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining taco seasoning; top with salsa.
4
Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.
Kitchen Tips
Tip 1
Special Extra
Serve topped with BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream, and chopped fresh cilantro.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 540mg
23%
Total Carbohydrates 26g
9%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 10g
20%
Vitamin A
35%
Vitamin C
20%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 7 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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