Easy Mexican Quinoa Individual Mini Casseroles (Oven & Microwave)
Servings: 1
Easy Mexican Quinoa Individual Mini Casseroles make a great dinner any night of the week. Mix everything up in the individual mugs, bake or microwave. Meatless & gluten-free too.
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Ingredients
For each Individual Casserole:
- ⅓ cup quinoa rinsed
- ⅔ cups water
- ½ cup salsa
- ½ cup frozen corn kernels ***use ⅓ cup for microwave cooking***
- ½ cup black beans *** use ⅓ cup for microwave cooking*** rinsed
- ½ teaspoons cumin
- ½ teaspoons smoked paprika
- Salt & pepper to taste
- Grated cheese of your choice for garnish
- Sliced fresh jalapeños for garnish
Instructions
Oven Method:
- Preheat oven to 375º F.
- Spray the inside of your Meal Mug with cooking spray.
- Place the rinsed quinoa into the Meal Mug.
- Add the water, salsa, seasonings, beans and corn.
- Mix, and cover with foil.
- Bake in oven for 35-40 minutes.
- Remove from oven and let rest for 5 minutes (leave the foil on).
- Remove foil, and give it a mix.
- Garnish with your favourite toppings.
- ENJOY!!
Microwave Method:
- Place rinsed quinoa in Meal Mug.
- Add water, salsa, seasonings, corn and beans NOTE: I have reduced the amount of corn/beans slightly to avoid spill over during cooking.
- Stir, and place on the Meal Mug vented lid, with the vent OPEN.
- Cook on HIGH for 3 minutes NOTE: My microwave is 1000 watts, so you may need to adjust your settings.
- Remove from microwave, remove lid, stir, replace lid.
- Cook on 80% setting for 2 minutes.
- Remove from microwave, remove lid, stir, replace lid.
- Cook on 80% for 3 minutes (watch for spill over at this point).
- Remove from microwave, close the vent and let rest for 5-6 minutes (liquid needs time to absorb).
- Remove lid and mix.
- Garnish with your favourite toppings.
- ENJOY!!
Notes
These casseroles can be made in advance and reheated when you are ready to eat.
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