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Spicy Mexican Quinoa Casserole from Supper in the Suburbs
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Mexican Quinoa Casserole

This simple Mexican Quinoa Casserole is perfect for a mid-week meal. Add it to your meal plan.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dinner, Main Course
Cuisine: American, Mexican
Servings: 4 people
Calories: 439.71kcal


  • 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
  • 1/2 tsp cumin
  • 1 clove garlic crushed
  • 400 grams chopped tomatoes
  • 2 tbsp sour cream
  • 50 g mozzarella grated / shredded
  • 50 g cheddar cheese grated
  • 1 handful coriander fresh
  • 1 avocado diced


  • 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.


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