Veggie Quinoa Bake Recipes

Steps:

• Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
• Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
• Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
• Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.