Cheesy Mexi-Quinoa Bake
We had a big family bbq over the weekend and I had left over grilled corn on Cobbs, sliced green poblano and cherry tomatoes from a veggie tray I had out. Inspired me to make this Mexi, Santa Fe, taco thingy quinoa bake. It was delish! Enjoy! (I wish I had black beans,that would have been a great addition)
Cheesy Mexi-Quinoa Bake
We had a big family bbq over the weekend and I had left over grilled corn on Cobbs, sliced green poblano and cherry tomatoes from a veggie tray I had out. Inspired me to make this Mexi, Santa Fe, taco thingy quinoa bake. It was delish! Enjoy! (I wish I had black beans,that would have been a great addition)
Open in Cookpad AppSteps
- 1
In a pot combine quinoa and chicken stock and cook 15-20min then set aside
- 2
In a pan, brown ground beef then drain some (not all) the fat.
- 3
Add onions to ground beef and cook for about 3 min, then add the chili powder, cayenne, paprika, garlic powder and mix.
- 4
Add the poblano and cherry tomatoes, stir and season with salt and pepper.
- 5
Add the corn and quinoa and mix to combine. Then stir in the salsa.
- 6
Transfer everything to a lightly sprayed/greased casserole/baking dish and sprinkle top with cheese.
- 7
Bake in 400°F oven for 15 or 20 min until the cheese is melted and bubbly.
- 8
Serve with avocado slices, and lime wedges 😉 (sour cream would be great too)
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