Cheesy Quinoa Chilli Bake


Look, I don’t mean to brag guys, but I think I’ve really outdone myself with this one. I mean, what’s not to love about a big bowl of spicy, cheesy, delicious veggie goodness on a freezing winter’s night?

As with most of my recipes, this one is easily adapted to suit your own personal tastes. You can make it vegan by swapping out the cheese with vegan cheese and the sour cream / yoghurt with cashew cream. Or you can swing the other way and carnivore it up with the addition of beef mince — kind of like a chilli con carne. And if quinoa doesn’t row your boat, brown rice will work nicely as a substitute.


1x cup quinoa (dry)
1x brown onion, finely diced
3x cloves garlic, finely chopped
1x jalapeno, finely chopped
1x can (400g) black beans, drained and rinsed
1x small can (125g) corn kernels, drained
½ red capsicum, diced
½ green capsicum, diced
½ bunch coriander, stalks & leaves finely chopped
350g tomato passata
~50g cheddar cheese, grated (or as much as you like!)
2 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
Salt & pepper
Olive oil

For garnish / sides (optional)

Sliced jalapeno
Greek yoghurt or sour cream
Coriander leaves
Corn chips
Green salad

Preheat the oven to 180°C, and cook the quinoa according to packet instructions. While the quinoa is cooking away, prepare all your vegetables.

Heat a couple of tablespoons of olive oil in a heavy-based pan over medium heat, and sauté the onion, garlic, and jalapeno. Cook until the onion is softened but not browned, then add the black beans, corn, spices, tomato passata, plus an additional 400g can of water. Season with salt and pepper, bring to the boil, then reduce to a simmer and cook, partially covered, for 15 minutes or until the sauce has reduced to a nice thick stew-like consistency.

Turn off the heat and stir through the cooked quinoa, then spoon into individual oven proof dishes (or 1 large dish) and top with grated cheese. Place in the oven and bake for 15-20 minutes, or until golden brown.

Garnish with sliced jalapeno, yoghurt or sour cream, and coriander leaves. Serve it on up with corn chips and a green side salad.

Serves 4.


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