Mexican Quinoa Bake

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Great British Chefs
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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, drained and rinsed (240g when drained)

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


Black pepper

100 g grated cheese (I used a mozzarella and cheddar mix)

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