Mexican Quinoa Casserole
This simple Mexican Quinoa Casserole is perfect for a mid-week meal. Add it to your meal plan.
Servings: 4 people
Calories: 439.71kcal
Ingredients
- 100 g quinoa uncooked
- 6 spring onions sliced
- 1 red pepper diced finely
- 1 green pepper diced finely
- 165 g sweetcorn
- 240 grams kidney beans drained weight
- 1 dried chipotle chili sliced
- 2 green chilies sliced
- ½ teaspoon cumin
- 1 clove garlic crushed
- 400 grams chopped tomatoes
- 2 tablespoon sour cream
- 50 g mozzarella grated / shredded
- 50 g cheddar cheese grated
- 1 handful coriander fresh
- 1 avocado diced
Instructions
- Pre-heat your oven to 180C (or gas mark 5).
- Cook your quinoa according to the packets instructions – most quinoa will cook on the hob with a little water in just 15 minutes. Remove from the heat, drain and set to one side.
- While the quinoa is cooking, heat a little oil in a large pan.
- Saute the peppers and onion until they have begun to soften, roughly 5 minutes.
- Add the chilies, cumin and garlic along with the sweetcorn and beans and cook for a further 5 minutes.
- Next add the chopped tomatoes, stir well before adding the quinoa and take off of the heat.
- Stir in the sour cream well before transferring to the oven.
- Cook the casserole in the oven for 20 minutes, adding the cheese in the last 5 minutes.
- Leave to rest for 5 minutes before serving topped with the fresh coriander and diced cubes of avocado.
Nutrition
Calories: 439.71kcal | Carbohydrates: 54.88g | Protein: 19.11g | Fat: 18.37g | Saturated Fat: 6.42g | Cholesterol: 26.12mg | Sodium: 392.58mg | Potassium: 1111.6mg | Fiber: 14.46g | Sugar: 9.02g | Vitamin A: 1841.21IU | Vitamin C: 85.89mg | Calcium: 249.04mg | Iron: 5.18mg