Spicy Mexican quinoa casserole
This spicy Mexican casserole combines quinoa with bell peppers, kidney beans and corn, topped with melted cheddar. An easy, nutritious dish the whole family will love.
Ingredients
- 250 g quinoa
- 1 onion
- 1 clove garlic
- half a red chili pepper
- 2 bell peppers (any color)
- 200 g corn
- 200 g kidney beans
- 600 g diced tomatoes (all canned)
- 75 g grated cheddar cheese
- 1 tsp cumin
- salt & pepper
- olive oil
- Optional: tortilla chips & guacamole
Instructions
- 1
1 Preheat the oven to 200°C and cook the quinoa according to the package instructions. It usually takes about 15 minutes. Peel and finely chop the onion and mince the garlic and red chili. Make sure to remove the seeds from the chili. Sauté these in a little olive oil. Add the cumin and briefly fry it together.2. Cut the bell peppers into cubes and sauté them. Now add the diced tomatoes. Drain the corn and kidney beans and add those too. Stir in the cooked quinoa and mix everything together. Season with salt and pepper. Don't forget to taste!3. Spread the Mexican quinoa in a greased baking dish. Top with the grated cheese and bake the casserole for 15–20 minutes. When the cheese has melted, the dish is ready. Enjoy!
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