Posts Tagged ‘quinoa’

Mexican tamale pies

By Kristina

Erin at Gibble Me This recently posted Mexican tamale pies. The beans and polenta enticed me to try it too, especially since I’d recently come across a recipe for quinoa polenta. The day before making the Mexican tamale pies, I made double the quinoa polenta so that I could also use it for the quinoa BBQ polenta. I also made refried beans (with 4 cloves garlic, cumin, chili powder, chipotle powder, and cayenne pepper) overnight in the slow cooker and to use those beans before blending them with my immersion blender.


  • slow-cooker refried beans
  • 1 15 oz can Muir Glen fire roasted diced tomatoes (no salt added)
  • frozen Whole Foods fire roasted corn
  • 1 small zucchini, diced
  • cilantro
  • quinoa polenta to cover the casserole
  • scallions for topping

I didn’t measure out exact amounts because I thought the refried beans were getting overcooked, so I hurriedly dumped a bunch in a bowl with other ingredients, then put the combination of them into an 8×8 casserole dish.

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I topped the dish with quinoa polenta and then baked it for 35 minutes.

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Here’s the final product. It didn’t stay together as well as I had hoped, but it still tasted good! From the rest of the casserole, I put together five tupperwares for lunches or dinners later in the week.

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Future Iterations
I will add more vegetable or chicken broth to the quinoa polenta and prepare it the same day.
I may try the filling with some of the following: ground beef, ground turkey, chipotle peppers in adobo sauce, poblano peppers, or onion.
I may try the topping with the following: masa harina, cheese, or jalapenos.

quinoa BBQ polenta

By Kristina


I am loving this quinoa polenta by Straight Up Food. I originally found the recipe after liking Ancient Harvest quinoa polenta and wanting to make my own. I followed the recipe pretty closely, just making a few minor changes (using a mix of red quinoa and regular quinoa, omitting onion powder because I didn’t have any). I made the BBQ sauce in my Vitamix. I topped the quinoa polenta with mushrooms, red peppers, baby spinach, scallions, and shredded cheddar cheese. I partitioned the leftovers into two medium-sized tupperwares and added more black beans and spinach.