Vegetable-Loaded Quinoa Bake

Ingredients 0/16

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.