Plant-Based Mexican Quinoa Bake | Daiya Foods, Deliciously Dairy-Free

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Mexican Quinoa Bake


  • 1 cup Daiya Cheddar Cutting Board Shreds, or subsititute for Daiya Pepperjack Cutting Board Shreds
  • 2 1/2 cups cooked quinoa
  • 1 cup salsa
  • 15 oz black beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 10 oz frozen chopped spinach, thawed & drained
  • 10 oz frozen corn kernels
  • 4 oz mild green chili peppers, chopped


Preheat oven to 350 degrees F.

Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine quinoa and salsa, set aside.

In a separate bowl mash the black beans with a fork. Combine beans, corn, chilies, chili powder & cumin in the same bowl and set aside.

Spoon 1 cup of quinoa mixture on the bottom of the baking pan. Layer spinach on top of the quinoa. Scoop bean mixture on top. Sprinkle with 1/2 cup of Daiya Cheddar Style Shreds. Add the remaining quinoa and top with the remaining cheddar style shreds.

Bake for about 30 minutes until the Daiya cheese has melted. Serve and enjoy!

Tips for cooking with Daiya

70 min
Total Time
30 min
Prep Time
40 min
Cook Time

Free of these allergens

Tree Nuts

Learn more about food allergies.

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