Quinoa and Bean Bake

This Quinoa and Bean Bake is a hearty, nutritious dish that blends the wholesome flavors of quinoa and beans with aromatic Indian spices. Perfectly baked to create a comforting meal, it's both gluten-free and Paleo-friendly.

Ingredients

• Quinoa - 100 grams
• Black beans (cooked) - 150 grams
• Spinach (fresh) - 50 grams
• Coconut milk - 100 ml
• Onion (finely chopped) - 1 small
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro (fresh, chopped) - 2 tablespoons
• Olive oil - 1 tablespoon
• Almond flour - 30 grams (for topping)

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water and cook it according to package instructions, typically about 15 minutes, until fluffy.
3. In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
5. Stir in the cumin, coriander, turmeric, red chili powder, salt, and black pepper, cooking for another minute.
6. In a large mixing bowl, combine the cooked quinoa, black beans, sautéed onion mixture, spinach, coconut milk, and half of the chopped cilantro. Mix well.
7. Transfer the mixture to a lightly greased baking dish and spread evenly.
8. Sprinkle the almond flour over the top to create a crust.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
10. Remove from the oven, let it cool for a few minutes, and garnish with the remaining cilantro before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with antioxidants and anti-inflammatory compounds from spices and vegetables.

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