Cuban Black Bean Quinoa Bake



Of course, we’re big fans of soup around here, but sometimes we like to kick our dinner dishes up a level and our soups turn into the perfect base for a delicious meal!

This week we took our Cuban Black Bean soup and turned it into an amazing quinoa bake that can be a vegan, vegetarian or protein dish, depending on a final last few ingredients!

The same recipe would be delightful with our Green Chile Corn Chowder as the base and a substitute of black beans and tomatoes in place of the corn.

No matter what you add to this dish, it should definitely be added to your winter rotation! Enjoy.


  • 1 cup uncooked quinoa
  • 1 T coconut oil or olive oil
  • 1 24 oz container Boulder Organic! Cuban Black Bean Soup
  • ¼ cup veggie or chicken stock
  • 1 T chili powder
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ bell pepper, chopped
  • ½ onion, chopped
  • 1 cup sweet corn, cooked
  • 3 cups kale, chopped and stemmed
  • Optional: 1 cup cheese (Cheddar, Pepper Jack, Monterey or even Goat Cheese)
  • Optional: 1 chicken breast, cubed and sautéed


  • Preheat oven to 350 degrees F.
  • Heat a large pan over medium heat with oil.
  • Brown onion, pepper and sweet corn. (Add cubed chicken, if using.) Remove.
  • In a large casserole dish add quinoa, entire tub of Cuban Black Bean Soup and stock. Stir to combine.
  • In a large bowl combine combine diced tomatoes and spices.
  • Top quinoa-soup mixture with onion, pepper, corn and steamed kale. (Add chicken here if using.)
  • Add cheese to top.
  • Cover with tin foil and bake for 45 minutes. Then remove foil and bake for an additional 10 minutes.
  • Serve warm, topped with avocado and/or cilantro and a squeeze of fresh lime!
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