Organic Emily

Quinoa Black Bean Bake

Quinoa Black Bean Bake

This recipe makes for a nice appetizer at a gathering or main dish at home! Serve with organic tortilla chips.


1 cup quinoa, cooked

1 lb. ground turkey (optional)

1 medium onion, chopped

2 large green bell peppers, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

4 cloves garlic, minced

1 cup frozen or fresh corn

1 (15 oz.) can black beans

1/2 cup chopped cilantro

4 cups shredded sharp cheddar cheese, divided

Preheat oven to 350 degrees and grease a 9 x 13 baking dish, set aside.  Cook quinoa in a rice cooker or stove top with 2 cups water.  In the meantime cook ground turkey in a large dutch oven until browned.  Add the onions, peppers, garlic, cumin, chili powder and salt and pepper until vegetables are softened.  Take off the heat and add the quinoa, corn, black beans, cilantro and 2 cups cheese.  Transfer to a greased 9 x 13 baking dish, top with remaining cheese and bake for 15-20 minutes until cheese is melted and bubbly.  Serve with tortilla chips.




Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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