Happy Friday! It’s time for another post in the Lunchbox Series. Today I’m sharing a Pepper, Corn, and Chile Quinoa Bake! This dish is deliciously simple, and comforting with a bit of spice.
I made this dish on the weekend and had the leftovers for lunch every day for a week. I served it atop of a bed of greens and ate as is, but adding a little tahini, hummus, or guacamole on top would make this even better!
Pepper, Corn, and Chile Quinoa Bake
3/4 cup quinoa
1 can of fire roasted tomatoes, drained
1 can of red kidney beans
1 cup corn
1 cup bell pepper, chopped
2 oz. fire roasted diced green chiles (half a 4 oz. can from Trader Joe’s)
Preheat the oven to 350 degrees and spray an 8×8 baking dish with non-stick spray.
Cook quinoa according to package directions. Once the quinoa is done cooking stir in 2-3 tsp of any seasonings you’d like to give the dish a little extra flavor.
Next, start layering all the ingredients into the dish. On the bottom spread the can of fire roasted tomatoes.
On top of the tomatoes spread the beans, followed by the corn, bell pepper and diced green chiles.
The top layer will be the seasoned quinoa. Spread over the dish evenly and bake for about 20 minutes, or until the entire dish is warmed through. Serve warm for tastiest results! Enjoy!