Southwestern Quinoa Dump & Bake

Looking for a flavourful and hassle-free meal? Dive into my latest recipe for Vegan Southwestern Quinoa Dump & Bake—packed with vibrant flavours and wholesome ingredients, it's the perfect dish for busy weeknights or lazy weekends. Say goodbye to kitchen chaos and hello to delicious simplicity! #EasyVegan

Ingredients

• 1 bell pepper, diced

• 1 cup quinoa, rinsed

• 1 cup crushed tomatoes, canned or regular

• 1 cup cooked or canned lentils, drained and rinsed

• 1/2 yellow onion, diced

• 1 cup frozen corn

• 3 garlic cloves, minced

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon salt, or to taste

• 1 1/2 cups vegetable stock

• 1/3 cup nutritional yeast

• 1 cup vegan cheese, shredded

Directions

1. Preheat your oven to 375°F (190°C). 

2. In the casserole dish, combine the diced bell pepper, rinsed quinoa, crushed tomatoes, cooked lentils, diced onion, minced garlic, olive oil, chili powder, garlic powder, paprika, salt, salsa, frozen corn, and 1/3 cup of the vegan cheese. Stir well to combine.

3. Pour in the vegetable stock over the quinoa mixture in the casserole dish. Add the nutritional yeast and mix well.

4. Cover the casserole dish with foil or a lid and bake for about 30 minutes.

5. After 30 minutes, remove the foil or lid from the dish and sprinkle the remaining 2/3 cup of vegan cheese evenly over the top.

6. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

7. Once baked, remove from the oven and let it cool for a few minutes before serving.

8. Serve the high-protein vegan one-pot bake hot, garnished with fresh herbs if desired. Enjoy!