Quinoa Believe It: Salsa Verde Black Bean Bake

Grab this

• 1 1/4 cups (210 g) dry quinoa, rinsed very well and drained
• 1 can (398 mL) black beans, drained and rinsed
• 1 cup frozen corn
• 1 medium red bell pepper, diced
• 2 packed cups baby spinach, roughly chopped
• 1 1/2 cups reduced-sodium vegan vegetable broth
• 1 cup mild salsa verde, labelled vegan
• 1 tablespoon olive oil, plus more for the baking dish
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine salt
• 2 tablespoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• 2 radishes, thinly sliced, optional

Do this

1. Heat the oven to 375°F (190°C). Lightly oil a 2.5- to 3-litre baking dish.
2. Add the rinsed quinoa, black beans, corn, bell pepper, cumin, smoked paprika, garlic powder and salt to the dish. Stir until evenly mixed.
3. Whisk the vegetable broth, salsa verde and olive oil in a measuring jug. Pour it over the quinoa mixture and stir once more, making sure the quinoa is mostly submerged.
4. Cover the dish tightly with a lid or foil. Bake for 38 to 42 minutes, until the quinoa is tender and most of the liquid is absorbed. If the quinoa is still firm, stir in 1/4 cup hot water, cover and bake for 5 to 8 minutes more.
5. Fold in the chopped spinach. Cover and let the dish stand for 5 minutes so the spinach wilts and the quinoa finishes absorbing the liquid.
6. Stir in the lime juice and cilantro. Top with sliced radishes, if using, and serve warm.