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Black Bean, Quinoa and Veggie Bake https://www.metro.ca/userfiles/image/recipes/gratin-haricots-noirs-legumes-quinoa-10379.jpg PT10M PT50M PT1H00M
Preheat oven to 400°F.To prepare quinoa: In a medium saucepan, add quinoa and two cups water.Bring to a boil.Reduce heat, cover, and simmer 12-15 minutes or until water is absorbed.Fluff with a fork and set aside.To prepare the squash: In 8 x 11 baking dish, combine the butternut squash with 1 tbsp oil.Bake 20-25 minutes or until fork-tenderRemove from oven and set aside.To prepare the sauce: In a large skillet over medium heat, add remaining 2 tbsp oil.Add shallot, garlic and red pepper.Sauté 5-8 minutes, until vegetables are softened.Add lime juice, cumin, chili powder, oregano, tomato paste, water, cilantro, kale, salt and pepper.Cook, stirring another 5 minutes.Transfer the sauce to a 9 x 13 baking dish.Add black beans, cooked quinoa and cooked squash.Stir all ingredients together with a large spoon, then smooth it over with a rubber spatula.Top with cheese.Bake 10 minutes, then top broil for 5 minutes or until cheese begins to brown.Let cool slightly.Cut into squares and add to individual serving plates.Top each serving with a dollop of Greek yogurt, cilantro and sliced avocado (optional).Time saving tip: Buy pre-cut butternut squash.
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1 cup (250 mL) quinoa, rinsed 2 cups (500 mL) butternut squash, diced 3 Tbsp. (45 mL) olive oil, divided 2 shallots, diced 2 clove garlic, minced 1 red bell pepper, seeded and diced 1 Tbsp. (15 mL) fresh lime juice 2 tsp. (10 ml) cumin 1 tsp. (5 mL) chili powder 1 tsp. (5 mL) oregano 156 mL tomato paste 1 cup (250 mL) water 1/4 cup (60 mL) chopped cilantro, more for serving 1 cup (250 mL) kale, coarsely chopped 1/2 tsp. (2 1/2 mL) salt 1/4 tsp. (1 1/4 ml) pepper 2 cups (500 mL) unsalted black beans, drained 1 1/2 cup (375 mL) shredded cheddar cheese 1 ripe avocado, sliced (optional) 1 cup (250 mL) 2% plain Greek yogurt (optional)
Black Bean, Quinoa and Veggie Bake

Black Bean, Quinoa and Veggie Bake

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6-8
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    quinoa, rinsed
  • 2 cups
    (500 mL)
    butternut squash, diced
  • 3 Tbsp.
    (45 mL)
    olive oil, divided
  • 2
    shallots, diced
  • 2
    clove garlic, minced
  • 1
    red bell pepper, seeded and diced
  • 1 Tbsp.
    (15 mL)
    fresh lime juice
  • 2 tsp.
    (10 ml)
    cumin
  • 1 tsp.
    (5 mL)
    chili powder
  • 1 tsp.
    (5 mL)
    oregano
  • 156 mL
    tomato paste
  • 1 cup
    (250 mL)
    water
  • 1/4 cup
    (60 mL)
    chopped cilantro, more for serving
  • 1 cup
    (250 mL)
    kale, coarsely chopped
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1/4 tsp.
    (1 1/4 ml)
    pepper
  • 2 cups
    (500 mL)
    unsalted black beans, drained
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    540 ml SELECTED VARIETIES


  • 1 1/2 cup
    (375 mL)
    shredded cheddar cheese
  • 1
    ripe avocado, sliced (optional)
  • 1 cup
    (250 mL)
    2% plain Greek yogurt (optional)
Imprimer ma sélection

Preparation

Preheat oven to 400°F.

To prepare quinoa: In a medium saucepan, add quinoa and two cups water.

Bring to a boil.

Reduce heat, cover, and simmer 12-15 minutes or until water is absorbed.

Fluff with a fork and set aside.

To prepare the squash: In 8 x 11 baking dish, combine the butternut squash with 1 tbsp oil.

Bake 20-25 minutes or until fork-tender

Remove from oven and set aside.

To prepare the sauce: In a large skillet over medium heat, add remaining 2 tbsp oil.

Add shallot, garlic and red pepper.

Sauté 5-8 minutes, until vegetables are softened.

Add lime juice, cumin, chili powder, oregano, tomato paste, water, cilantro, kale, salt and pepper.

Cook, stirring another 5 minutes.

Transfer the sauce to a 9 x 13 baking dish.

Add black beans, cooked quinoa and cooked squash.

Stir all ingredients together with a large spoon, then smooth it over with a rubber spatula.

Top with cheese.

Bake 10 minutes, then top broil for 5 minutes or until cheese begins to brown.

Let cool slightly.

Cut into squares and add to individual serving plates.

Top each serving with a dollop of Greek yogurt, cilantro and sliced avocado (optional).

Time saving tip: Buy pre-cut butternut squash.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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