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.
