--- comments: true tags: - main --- # :ear_of_rice: Cowboy Quinoa Bake ![Cowboy Quinoa Bake](../assets/images/cowboy-quinoa-bake.png){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 4 | 47 minutes | ## :salt: Ingredients - :ear_of_rice: 1 cup dry quinoa - :droplet: 2 cups water - :tomato: 1 jar Cowboy Caviar Salsa - :tomato: 1 can Diced Tomatoes - :cheese_wedge: 1 cup Mexican Blend Shredded Cheese - :olive: some Organic Olive Oil Spray - :rice: some Sour Cream - :herb: 1 Cilantro ## :cooking: Cookware - 1 medium saucepan - 1 fork. - 1 large bowl - 1 8-inch square baking pan ## :pencil: Instructions ### Step 1 Preheat oven to 350°. Add dry quinoa and 2 cups water to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and cook for 10 to 12 minutes, until water is completely absorbed. Turn off heat and fluff quinoa with a fork. ### Step 2 In a large bowl, fold together cooked Quinoa, Cowboy Caviar Salsa, Diced Tomatoes and Mexican Blend Shredded Cheese, just until mixed. Grease an 8-inch square baking pan with Organic Olive Oil Spray and spread mixture into pan. Cook for 25 minutes, then turn broiler on high and cook 5 minutes more. Remove from oven and let cool 5 minutes. Top with Sour Cream and Cilantro, if desired and serve. ## :link: Source - Trader Joe's