Prep: 5 mins | Cook: 50 mins

A Mexican-inspired, protein-rich take on the classic casserole, this quinoa bake is an easy dump-and-bake recipe.

Filled with flavourful favourites like enchilada sauce, tomatoes, black beans, corn, jalapenos, and onion; then topped with cheese, fresh avocado, lime and coriander – this is the easy Friday evening feed that’ll satisfy the whole family!


  1. Preheat oven to 180 degrees. Add rinse quinoa in a lightly oiled baking dish.
  2. Combine all ingredients, except for the cheese and garnishes, in the baking dish. Stir to combine.
  3. Cover with foil and bake for 30 minutes on the middle rack. The quinoa will be cooked through, but the casserole will still be watery.
  4. Remove foil and stir. Then bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
  5. Top with the shredded cheese and return to the oven for 5 minutes or until the cheese is melted.
  6. Remove from oven and let stand for 5 minutes before serving. Serve topped with coriander, jalapeno and lime

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers

  • Hidden