Southwestern Quinoa Bake Recipe

Serves 6 | Finish in 35 minutes

This hearty and filling vegetarian Southwest Quinoa Bake is packed with nourishing ingredients like black beans, tomatoes, bell pepper, corn and protein-rich quinoa. With Litehouse® Freeze Dried Cilantro, Garlic and Jalapeño, it’s easy to make with minimal prep time.


  • 1 cup (dry) Bob’s Red Mill® Organic Quinoa
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 tablespoon Litehouse® Freeze Dried Garlic
  • 1 yellow or orange bell pepper, diced
  • 1 tablespoon Litehouse® Freeze Dried Jalapeño
  • 2 tablespoons Litehouse® Freeze Dried Cilantro
  • 1 tsp salt
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 15 ounce can fire roasted diced tomatoes
  • ½ cup vegetable broth
  • 1 cup shredded cheese
  • For topping: avocado, tomatoes/salsa


  1. Preheat oven to 350˚F.
  2. Bring 2 cups of water to a boil. Add 1 cup quinoa and return to a boil. Cover, reduce heat to medium and let simmer until water is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes.
  3. While the quinoa is cooking, add olive oil to a large oven-safe skillet over medium heat. Add onion and sauté for 3-5 minutes, until softened. Add garlic bell pepper and continue cooking for 2-3 minutes.
  4. Stir in jalapeño, cilantro, salt, chili powder, cumin, black beans, corn and tomatoes. Let cook for 5-7 minutes.
  5. When quinoa is ready, add to skillet with ½ cup vegetable broth. Stir well. Cover with shredded cheese, then transfer to oven for 10-15 minutes, until cheese is melted.
  6. Top with avocado and fresh tomatoes.

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