Description
A hearty and nutritious baked quinoa dish packed with black beans, sweet potatoes, and spices.
Ingredients
Scale
- 1 cup dried quinoa (rinsed well)
- 1 small sweet potato (peeled and diced into ½-inch cubes)
- 1 can (15-oz) black beans (rinsed and drained)
- 1 can (15-oz) diced tomatoes with green chiles
- 1 clove garlic (minced)
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1¼ cups low-sodium vegetable broth (or chicken stock)
- 1 medium lime (zest and juice)
Instructions
- Position an oven rack in the center of the oven and preheat to 400℉.
- In a deep 8×8 or 2 quart baking dish, combine quinoa, sweet potatoes, black beans, diced tomatoes, minced garlic, smoked paprika, chili powder, kosher salt, onion powder, and vegetable broth.
- Once evenly mixed together, cover tightly with foil and bake, covered, for 45 minutes.
- After 45 minutes, remove the foil, give everything a stir and return to the oven for 10 minutes. At this point, you could top with cheese if desired.
- Remove from the oven, add the zest and juice of a lime and stir to combine. Let rest for 5-10 minutes for the liquid to absorb.
- Top with cilantro, avocado, sour cream, etc. and enjoy.
Notes
- If using Rotel tomatoes, note that they may add extra spice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg