Mexican

Cheesy Veggie Taco Quenoa Bake is for Side Dish.

Cheesy Veggie Taco Quenoa Bake takes several minutes to prepare.

Cheesy Veggie Taco Quenoa Bake takes 25 minutes to cook.

Cheesy Veggie Taco Quenoa Bake makes 8 servings.

The ingredients for Cheesy Veggie Taco Quenoa Bake are:

1.25 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams)
2 cup (8 fl oz) Water, tap
0.75 cup kernels Yellow Sweet Corn, Frozen
1 cup, chopped Onions, raw
1 cup Bell peppers (Green, Red, Yellow, Orange)
1 cup Black Beans - canned - Kroger
14 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium)
8 tbsp Parsley
2 cup Cheese - Kraft Shredded Cheddar Cheese
.5 cup Non-fat Greek yogurt Plain-Great Value
0.66 cup Green Onion - Raw, chopped (by RKAVR8)
.66 serving Tomatoes, Grape, 1/2 Cup Chopped Raw (by ARUTHK01)

Here is how you make Cheesy Veggie Taco Quenoa Bake:

Rinse & drain quinoa. Bring Quinoa & water to a boil in medium saucepan; cover. Simmer on medium heat about 15 minutes or until water is absorbed and quinoa is tender.Meanwhile cook corn, onions & peppers in large non-stick skillet on medium heat for 5-6 minutes or until tender, stirring frequently. Turn off heat. Add beans, salsa, parsley, & 1 cup cheese; mix lightly. Fluff quinoa with a fork. Add to bean mixture; mix lightly. Soon into sprayed 9" x 13" baking pan; top with remaining cheese. Bake in preheated 350F oven for 25-30 minutes.Serving Size: 1/8th of recipe made for 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user FLASHGRDMA.

The nutritional information for Cheesy Veggie Taco Quenoa Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.6

• Total Fat: 11.4 g
• Cholesterol: 25.6 mg
• Sodium: 506.1 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 6.0 g
• Protein: 14.0 g

Cheesy Veggie Taco Quenoa Bake is Mexican cuisine.