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Mexican Quinoa Bake

Last updated: Monday November 26th 2018

Ingredients

240 g cooked Andean Sol Quinoa
1 tin of black or kidney beans
1 tin of chopped tomatoes
1 tin of corn
1 chopped jalapeno
150 g shredded cheddar cheese
1 tsp cayenne pepper
1 tsp paprika
1 tsp cumin
salt and pepper to taste

Optional Toppings
avocado
chopped tomatoes
lettuce
sour cream
black olives
corriander

Directions

Preheat oven to 180° C, and lightly grease a medium sized casserole dish.

In a large bowl, mix all ingredients together before placing in a casserole dish.

Cover and place in oven for 20-25 minutes until heated through and cheese is melted.

Assemble with chosen toppings and enjoy!

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