Name: Mexican Quinoa Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 175 g quinoa; 500 ml vegetable stock plus extra water if needed; 1 tbsp oil; 3 cloves garlic minced; 1 onion diced; 1 red pepper diced; 3 spring onions sliced; 100 g sweetcorn kernels; 1 x 400g tin black beans 240g when drained, drained and rinsed; 4 tbsp fresh coriander chopped; 250 g red enchilada sauce shop-bought or homemade; 1/2 tsp smoked paprika; 1/2 tsp hot chilli powder; Salt; Black pepper; 100 g grated cheese I used a mozzarella and cheddar mix