Cheesy Vegan Quinoa Bake

Cheesy Vegan Quinoa Bake

Servings: 6-8

Lactose Intolerant Vegan Allergen Friendly Dairy Free Vegetarian
Recipe Directions
Nutrition Information


2 cups water

2 tsp salt

1 cup quinoa

1 tbsp olive oil

1 small onion, chopped

4 cups chopped kale

1 clove garlic, minced

1-28oz can diced tomatoes, drained (reserve the liquid)

¼ tsp salt

⅛ tsp black pepper

3 dashes green dragon sauce (optional)

1- 15.5oz can pinto beans

½ cup frozen corn

1-8oz bag GO VEGGIE Vegan Mexican Style Shreds


Bring water to boil in a medium size saucepan. Add alt and quinoa, reduce heat and simmer, covered, for 15-18 minutes. Drain well and set asid

Preheat oven to 375F. Coat a 10.5 x 7 baking dish with cooking spay

In a large non stick skillet, heat olive oil. Cook onion over medium heat for 2 minutes. Add kale and cook for 2 minutes until it starts to wilt. Add garlic and continue cooking for another 2 minutes. Add tomatoes and green dragon sauce (if using). Season with salt and pepper, cook for 5 more minutes and set aside

In a large bowl, combine quinoa, beans, corn, kale mixture, 1 cup reserved tomato liquid and ½ of vegan Shreds. Transfer to the baking dish and bake for 45 minutes

Remove form the oven, sprinkle the remaining cheese on top and bake for 3 more minutes or until the cheese has melted. Serve warm