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Baked quinoa with sweet potatoes, black beans, and diced tomatoes in white dish topped with avocado and cilantro with gold serving spoon taking out some.
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5 from 1 vote

Southwest Baked Quinoa

This Southwest Baked Quinoa is a true dump-and-bake dinner made with fluffy quinoa, tender sweet potatoes, earthy black beans, and Tex-Mex spices.
Prep Time10 minutes
Cook Time55 minutes
Resting Time5 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 4
Author: Kristen Chidsey

Ingredients

  • 1 cup dried quinoa rinsed well
  • 1 small sweet potato peeled and diced into ½-inch cubes
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can diced tomatoes with green chiles see notes if using Rotel tomatoes
  • 1 clove garlic minced
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1¼ cup low-sodium vegetable broth or chicken stock
  • 1 medium lime zest and juice

Instructions

  • Position an oven rack in the center of the oven and preheat to 400℉.
  • In a deep 8x8 or 2 quart baking dish, combine quinoa, sweet potatoes, black beans, diced tomatoes, minced garlic, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 1¼ cup low-sodium vegetable broth.
    Quinoa with cubed sweet potatoes, canned black beans, diced tomatoes, vegetable broth, and taco seasoning in white dish before baking.
  • Once evenly mixed together, cover tightly with foil and bake, covered, for 45 minutes.
  • After 45 minutes, remove the foil, give everything a stir and return to the oven for 10 minutes. At this point, you could top with cheese if desired.
  • Remove from the oven, add the zest and juice of a lime and stir to combine. Let rest for 5-10 minutes for the liquid to absorb.
    Baked Quinoa with cubed sweet potatoes, canned black beans, diced tomatoes, vegetable broth, and taco seasoning
  • Top with cilantro, avocado, sour cream, etc. and enjoy.

Notes

Baking Dish: I find a deep, square baking dish best for this baked quinoa, as it keeps the quinoa from drying out as it bakes. If using a rectangular dish, reduce the bake time to 35 minutes covered, 10 minutes uncovered, adding additional time as needed. 
Diced Tomatoes: Keep in mind that this recipe calls for a 15-ounce can. Rotel tomatoes are typically only 10-ounce cans. If that is what you have on hand, you will either need to use 1½ cans. 
Bake Time: If after 55 minutes, your quinoa still has a bit of a crunch to it, add 2-3 tablespoons of broth or water, cover with foil again, and bake another 5-10 minutes. Sometimes ovens run a little cooler than others.
Storage: Store in an airtight container in the refrigerator for up to 4 days or in a freezer-safe container up to 2 months. Defrost in the fridge if needed, then reheat in the microwave on a heat-safe plate to warm through.

Nutrition

Calories: 198kcal | Carbohydrates: 37g | Protein: 7g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 619mg | Potassium: 400mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5026IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg
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