dinner · lunch · Peruvian-inspired
Aji-Lime Cannellini Bean & Corn Quinoa Bake
A tangy quinoa bake with cannellini bean, corn, and an aji-lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 2 cups cannellini bean, drained and rinsed
- 3 cups corn
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tbsp aji amarillo paste
- 3 cups quinoa
- ¾ cups vegetable broth
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the quinoa, cannellini bean, corn, vegetable broth, olive oil, salt, and lime juice, cumin, aji amarillo paste in a baking dish.
- 2
Bake until hot and lightly browned. Cook until the cannellini bean is hot and the vegetables are tender.
- 3
Rest for 8 minutes before cutting into portions.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.