Vegetarian Quinoa Bake

Vegetarian Quinoa Bake!! OMG there is nothing I love more than throwing everything into a skillet and topping it with cheese and baking until perfection. IT’S SO EASY.

Vegetarian Quinoa Bake from (@whatsgabycookin)

I mean, based on the title alone we’re all on board right? This beauty is piled high with quinoa, something I usually have leftovers of so it’s easy to whip it into something new, tons of my salsa (pick your favorite from the chipotle salsa, tomatillo salsa or a guacamole starter. I added some beans and corn because it seemed like the right thing to do and then added the cheese and herbs. Game over. It’s perfect for a quick weeknight meal and naturally, it doubles as leftovers!! Yes please 🙂

Vegetarian Quinoa Bake

Vegetarian Quinoa Bake


  • 1 ½ cups uncooked multi-colored quinoa
  • 2 cups shredded colby jack cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen charred corn (trader joes)
  • 1 (4.5-ounce) can chopped green chiles
  • 1 ½ cup Gaby's chipotle or tomatillo salsa
  • Kosher salt and pepper to taste
  • Finely chopped scallions and cilantro as garnish


  1. Preheat the oven to 375 degrees F.
  2. Cook the quinoa according to the package directions. Once cooked, remove from heat and transfer the cooked quinoa into a large bowl.
  3. Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, black beans, corn, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
  4. Lightly spray a medium sized skillet with non-stick spray, and transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20 -25 minutes until the top layer of cheese is bubbly and melted.
  5. Remove the baking dish from the oven and garnish with green onions and cilantro and serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. One skillet meals are much needed in my house! I get so tired by the end of the day and dinner is a little lacking sometimes. Lol. This has all my favs. And I always have leftover quinoa! Yay!

  2. Yum! This looks amazing! Is the amount of quinoa the amount of cooked or uncooked I should start with?

    1. Wondering the same thing. About to make it with it being the uncooked amount- will write back and let you know how that went!

  3. Defeated the purpose of a “vegetarian” quinoa bake by including a can of turkey chili…took every ounce of will power to remove myself from the skillet this morning so I could go to work. DELICIOUS!!!

  4. Yum! Just made this for dinner and there’s only a tiny bit of leftovers. So easy to prep and so filling for a vegetarian meal. Still trying to get my little ones on board w quinoa, but they at least ate a few bites. And we topped w avocado slices

  5. Was a little distracted when I prepared over the weekend, but fam enjoyed meal. Did seem a little dry though. As I drifted off to sleep, I realized I had left out the salsa. D’oh! Was still pretty good without, brought the taste of the quinoa out more.

  6. So excited about this recipe, but I made it with 1.5 cups uncooked quinoa, as commenters above suggested, and it was WAY too much and didn’t look like the photo — Gaby, what’s the right proportion? Thanks, love your recipes!

    1. Hey Valerie! I make it all the time and it is indeed 1 1/2 cups of uncooked quinoa / 3 cups of cooked quinoa!

  7. Omg, this is delicious……will make again, over and over…….while at Trader Joe’s to get the roasted corn, I picked up several items from your recommended list….the chocolate covered honey Grahams are awesome, thanks for the tip!!

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