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Mexican Quinoa Bake

Start a food fight for flavor. Our Mexican Quinoa Bake is a cheesy, savory, and satisfying crowd-pleaser that’s easy to serve.
Approx. 20 min
Easy

This Mexican Quinoa Bake is a vegetarian-friendly option for high-volume foodservice. Using our Fully Cooked Quinoa, it’s a quick-prep dish that combines black beans, roasted corn, and classic Tex-Mex spices. Top it with melted cheese for a dish that is both satisfying and easy to execute, whether you’re serving it hot on a line or as a grab-and-go item.

Why Quinoa?

Perfect for High-Volume Operations

Packaged for bulk use, making it ideal for college dining halls or catering operations that need efficiency and consistency.

Base for On-Trend Global Flavors

Pairs well with global flavor profiles – Mediterranean, Latin, Asian, etc. – helping schools build menus that are both exciting and culturally inclusive.

Menu-Ready Versatility

Ideal as a base or blend-in for salads, bowls, soups, sides, and entrées.

Ingredients
    • 3 lbs. Fully Cooked Quinoa
    • (2) 15 oz. cans black beans (drained and rinsed)
    • 2 lbs. Roasted Corn Salad
    • 4 tbsp. chili powder
    • 2 tbsp. ground cumin
    • 2 tbsp. garlic powder
    • Salt and pepper to taste
    • 1.5 cups shredded cheddar cheese (or your cheese of choice)
    • Cilantro for garnish

Directions

  1. Preheat oven to 400°F.
  2. In a large baking dish, combine quinoa, roasted corn salad, and black beans.
  3. Mix in chili powder, ground cumin, garlic powder, salt, and pepper. Taste for seasoning.
  4. Top with cheese and bake for 10-15 minutes until the cheese is browned and it is warmed all the way through.
  5. Serve over tortilla chips with salsa, guacamole, and/or sour cream. Garnish with cilantro.

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