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Salsa-Quinoa Layer Bake
Salsa-Quinoa Layer Bake

Salsa-Quinoa Layer Bake

2 Review(s)
Healthy Living
Cook Minutes 1 Hr 20 Min
Prep : 30 Min Cook: 50 Min
Quinoa, a trendy and versatile grain, is the not-so-secret ingredient that makes this awesome salsa-layered veggie bake even more awesome. Our vegetarian Salsa-Quinoa Layer Bake is sure to become a new family favourite.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups water
1 cup quinoa, uncooked
1/2 cup canned drained no-salt-added kidney beans
2 Tbsp. (1/4 of 35-g pkg.) 30%-less-sodium taco seasoning mix, divided
1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
1 cup salsa
1 cup Cracker Barrel Shredded Light Tex Mex Cheese
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Bring water and quinoa to boil in saucepan on medium-high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
Step 3
Stir in beans and 1 Tbsp. seasoning mix. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining seasoning mix; top with salsa.
Step 4
Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.
Kraft Kitchen Tips!
Special Extra
Serve topped with fat-free sour cream and chopped fresh cilantro.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 350 mg
15 %
Carbohydrate 28 g
Fibre 4 g
Sugars 3 g
Protein 10 g
Vitamin A
10 %
Vitamin C
60 %
15 %
15 %
6 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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