Mexican Oven Baked Quinoa
Updated: Apr 7
Gluten and Wheat Free, Lactose Free, Sugar Free & Vegan
Are you on the search for easy, healthy, tasty, speedy, one pot dinners? Well this Mexican Oven Baked Quinoa ticks all these boxes! The Red Tractor Tri Colour Quinoa helps to add plenty of protein and fibre to this delicious Mexican dinner.
1 tbsp Olive Oil
1 Onion, finely diced
1 Red Capsicum, large dice
1 Red Chilli, seeds removed & finely chopped (use half if you prefer less heat)
1 tsp ground Cumin
1 ½ tsp Smoked Paprika
1 Garlic clove, crushed
2/3 cup Red Tractor Tri Colour Quinoa, rinsed
250mls Chicken or Vegetable stock
400g tin Chopped Tomatoes
400g tin of Black Beans, rinsed
¾ cup frozen Corn
Sea Salt & Pepper
Handful of fresh Coriander, finely chopped
Optional Extras:- 1 Zucchini, diced, ½ cup Green Peas, 100g Baby Spinach Leaves
Pre-heat fan forced oven to 160°C. Serves 4-6
Heat the oil in a large casserole and add the onion and sauté for a few minutes before adding the garlic, chilli. Sauté until the onion goes translucent then add the red capsicum and cook for a further 3 minutes
Add in the spices stir to coat the ingredients and cook for a couple of minutes until the spices are fragrant.
Next add in the remaining ingredients except the fresh Coriander and Lime and stir well to incorporate.
Place the casserole dish into the oven with a lid on for 15 minutes, then remove the lid and stir before cooking for a further 15-20 minutes, or until the liquid has all been absorbed and the quinoa is cooked. Remove from the oven and top with fresh coriander and a squeeze of fresh lime.
I like to serve this with a zesty guacamole, some coconut yoghurt and half a lime, but could also be served with a fresh green salad.
Recipe by My Foodie Coach