Ingredients

The following ingredients have 1 Servings
  • 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)

Instruction

  • 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.