Mexican Quinoa Bake

Layer veggies and quinoa with this Mexican Quinoa Bake! Add salsa to this Mexican Quinoa Bake for a delicious south-of-the-border main dish.

Rated 4.6 from 68 votes

Prep Time

20M

Total Time

1H25M

Servings

Makes 7 servings, about 1 cup each

What You Need

2 cups water

1 cup quinoa , uncooked

1/2 cup rinsed canned no-salt-added red kidney beans

2 Tbsp. (1/4 of 1.25-oz. pkg.) TACO BELL® Taco Seasoning Mix , divided

1 <u>each</u> green and yellow zucchini , cut into thin lengthwise strips

1 red pepper , cut into thin strips

1 cup TACO BELL® Thick & Chunky Salsa

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Instructions

1. Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.

2. Add beans and 1 Tbsp. taco seasoning; mix well. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining taco seasoning; top with salsa.

3. Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.

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