Veggie Quinoa Bake

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I know that this time of year is known for resolutions. Personally, I don't make resolutions. I like to think of it more in terms of goals. And I certainly don't make only goals that will take me an entire year to complete! That is a long time to stay strong, right? I like to make mini goals so that I can feel some progress along the way. SO...this month my hubby and I decided to not eat out/order take-out for the entire month. Now...this is quite a lofty goal. I know. But if we can stay strong and even make it 99% of the month I know that not only will it get me closer to my end goal of my healthiest body, it will also help the rest of my family stay healthy and save us some mula! Score!

So in order to keep things from getting boring, I am planning on trying at least one new recipe a week. Tonight's was a HUGE hit with the whole family so I had to share it with you! It will definitely be added to our rotation for the future. What I love most about it is that I was able to sneak some zucchini in there and my kids didn't even notice. Any time I can get extra veggies in their little bellies, it is a win for me. Enjoy!

Veggie Quinoa Bake Recipe

Veggie Quinoa Bake

Ingredients: (organic & non-gmo if possible)

1 cup uncooked quinoa
1 tbsp olive oil
2 cups vegetable stock
1 small onion, diced
1 red pepper chopped
2 cloves garlic, finely chopped
2 small zucchini, cubed
1 15oz can black beans, drained & rinsed
1 15oz can diced tomatoes
1 15oz can diced fire roasted tomatoes
1 cup frozen corn
1/2 tsp ground cinnamon
1 tsp oregano
1 tsp chili powder
1 tsp pink Himalayan salt
1 1/2 cups shredded mexican cheese (optional)


  • Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
  • Prepare quinoa according to the package using the 2 cups of vegetable stock instead of water.
  • While quinoa is cooking, add olive oil to a large skillet. Add onion and pepper to pan and cook until soft, stirring occasionally.
  • Once onions and peppers are soft, add the zucchini and garlic and allow to cook for another 3 minutes.
  • Remove skillet from heat and add the beans, tomatoes, corn, cumin, oregano, chili powder, quinoa and salt (to taste - I used about 1 tsp). 
  • Mix all together and transfer to the baking dish.
  • Bake for 30 minutes.
  • If using cheese, add after the 30 minutes and bake an additional 10 minutes or until melted.
 Feel free to experiment with adding additional vegetables and make it your own! I served it with a side salad and it was a delicious and filling meal.

Veggie Quinoa Bake

adapted from The Live In Kitchen

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