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Mexican bean and corn quinoa cups

Mexican bean and corn quinoa cups

6 serves

15 m

50 m

Ingredients

  • ½ cup quinoa (1½ cups cooked quinoa)
  • 6 eggs
  • 175 g ricotta cheese, crumbled
  • 2 teaspoons Mexican chilli powder
  • 1 medium carrot, grated
  • 200 g roasted capsicum, drained, chopped
  • 420 g can no added salt Mexican Style 3 bean mix, rinsed and drained
  • 420 g can no added salt corn kernels, drained
  • 4 green shallots, finely chopped
  • 1 cup grated tasty cheese
  • 2 tablespoons pepitas
  • ½ cup mild tomato salsa
  • 120 g mixed salad leaves, to serve

Method

Step 1

Rinse quinoa in a sieve under cold running water. Transfer to a small saucepan. Add 1 cup water. Bring to the boil. Reduce heat, cover and simmer for 15-20 minutes, or until water has been absorbed. Remove. Cool.

Step 2

Grease 2 x 6-hole silicone muffin trays (½-cup capacity). Place on a large oven tray

Step 3

Whisk eggs, ricotta and chilli powder in a large bowl until combined. Stir in quinoa, carrot, capsicum, beans, corn, shallots and cheese.

Step 4

Spoon mixture evenly into prepared muffin trays to fill generously. Sprinkle with pepitas.

Step 5

Bake in 180 °C oven (fan-forced) for 30 minutes or until set and light golden. Stand quinoa cups in muffin tray 5 minutes before turning out.

Step 6

Serve warm or cold with salsa and salad leaves

Tip

  • Cook quinoa in advance. Keep in a container in the fridge for up to 3 days.
  • Quinoa cups will keep for up to 5 days in a container the fridge. They are great for picnics, or lunch boxes as a healthy school or work lunch. Pack in an insulated bag with an ice brick.
  • If you don’t have a silicone muffin tray, use a regular muffin pan, lined with café style paper wraps, available from the baking aisle in supermarkets.

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