Mexican Quinoa Bake

Name: Mexican Quinoa Bake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 7
Cuisine: Mexican
Ingredients: 118 milliliters rinsed canned no-salt-added red kidney beans; 237 milliliters quinoa, uncooked; 1 red pepper, cut into thin strips; 237 milliliters TACO BELLÂ® Thick & Chunky Salsa; 237 milliliters KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese; 2 Tbsps (1/4 of 1.25-oz. pkg.) TACO BELLÂ® Taco Seasoning Mix, divided; 473 milliliters water; 1 each green and yellow zucchini, cut into thin lengthwise strips

Mexican Quinoa Bake might be just the side dish you are searching for. One portion of this dish contains about 9g of protein, 6g of fat, and a total of 184 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 7. If you have no-salt-added kidney beans, zucchini, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed.

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Quinoa

Water

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Sauce Pan

Transfer to medium bowl; cool.

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Bowl

Add beans and 1 Tbsp. taco seasoning; mix well.

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Taco Seasoning Mix

Beans

Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers.

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Zucchini

Peppers

Spread

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Baking Pan

Sprinkle with remaining taco seasoning; top with salsa.

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Taco Seasoning Mix

Salsa

Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.

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Cheese

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Oven

Equipment

Ingredients

Servings:

118milliliters

rinsed canned no-salt-added red kidney beans 237milliliters

quinoa, uncooked 1

red pepper, cut into thin strips 237milliliters

TACO BELLÂ® Thick & Chunky Salsa 237milliliters

KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese 2Tbsps

(1/4 of 1.25-oz. pkg.) TACO BELLÂ® Taco Seasoning Mix, divided 473milliliters

water 1

each green and yellow zucchini, cut into thin lengthwise strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.