Tag Archive for Daiya

Vegan, Gluten-Free Mexican Quinoa Bake

This week is a perfect storm of busyness.

First of all, The Wellness Show is happening next weekend (Feb 15-17 at the Convention Centre East, you know where I’ll be all weekend), so I’ve been buried in a flurry of emails, phone calls, press requests for interviews and setting up TV spots.

As well, I’m launching my new book on February 15. In order to get it finished in time, I’ve retreated to a Gulf Island.

What do these two things share in common, besides their opening date?

Well, my friend that I’m staying with on Gabriola is a vegan, and Daiya is one of our exhibitors at The Wellness Show. So I thought I’d try out Daiya’s product and make something to bring with me on the weekend.

Vegan Gluten-Free Mexican Quonia Bake

Daiya has quite a few recipes on their site, but many of them were very simple: grilled cheese, quesadillas, etc. I wanted to make something that was a bit more complicated. This turned out to be just the ticket, because, unbeknownst to me, Darien’s favorite food is lasagne, and this is a kind of Mexican lasagne.

Because he’s a vegan, Darien’s pretty familiar with Daiya already. And, as he says, “it looks like cheese, and it walks like cheese, and talks like cheese.” It’s kind of amazing, actually, and is soy, dairy, and gluten-free.

Mexican Quinoa Bake

(inspired by this recipe)


  • 3/4 to 1  cup quinoa
  • 1 cup salsa
  • 1 Tbsp cumin
  • 1 tsp chipotle spice
  • 1/2 a medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 15 oz can of black beans (drained and rinsed)
  • 1 cup frozen corn kernels
  • 10 oz frozen chopped spinach, thawed & drained
  • 1 cup Daiya Cheddar Style Shreds (or you could use Pepperjack)
Vegan, Gluten Free Mexican Quinoa Bake
  • In a dry frying pan over low-medium heat, toast the quinoa until it is popping and golden.
  • Add the quinoa to a saucepan with 1 1/2-2 cups of boiling water. Turn the heat down to a simmer, and allow most of the water to be absorbed, about 10 minutes. Remove the pan from the heat, and cover for 5 minutes.
  • Mix the salsa in with the quinoa, and set aside.
  • In a frying pan over medium heat, heat 1-2 tbsps of oil. Add the onion, season with salt and pepper, and saute about 5 minutes, until the onion is soft. Add the garlic and saute another couple of minutes. Now add the cumin and chipotle. Finally, add the beans. Mix everything up well, and then mash the beans in the pan with a potato masher or a fork. Lastly, mix in the corn, and cook just until it’s not frozen anymore.
  • Now you’re ready to assemble. Grease a casserole dish with oil. Here are the layers:
    • 1/2 of the quinoa
    • bean layer
    • Daiya cheese
    • spinach
    • Daiya cheese
    • other 1/2 of the quinoa
    • Daiya cheese
  • Bake in the oven at 350 degrees for about a half and hour.
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