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Mrs. Renfro’s Craft Beer Salsa Quinoa Bake


  • 1 jar Mrs. Renfro's Craft Beer Salsa
  • 1/2 C uncooked quinoa
  • 1 C water
  • 1 small onion, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 medium bell pepper, diced
  • 1/2 tsp Salt
  • 3 eggs
  • 1/2 C shredded cheddar cheese
  • 1 tbsp olive oil


  • Combine water and quinoa in a small saucepan
  • Bring to a boil
  • Cover and reduce heat to low
  • Let simmer for 15 minutes. Remove from heat. Set aside
  • Preheat oven to 375°F
  • In a large skillet, heat olive oil over medium heat
  • Add diced onion and sauté until soft and slightly translucent
  • Add squash and zucchini and continue sautéing for another 2 minutes
  • Add bell pepper and continue cooking for another minute
  • Remove from heat
  • Stir in cooked quinoa
  • Add Mrs. Renfro's Craft Beer Salsa
  • Stir until everything is well-combined
  • With a large spoon make three wells in the quinoa mixture
  • Crack one egg into each of the wells
  • Bake for about 10 minutes or until the eggs are set at your desired doneness
  • Sprinkle cheese on top
  • Serve with guacamole and sour cream

Makes Six 1 cup servings.

Recipe courtesy of Rachel Roszmann

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Posted in Breakfast, Craft Beer Salsa, Dinner, Lunch, Vegetables

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