Inspired by PinchofYum and adapted from CookingLight
2 cups cooked quinoa (you’ll need about 1 cup / 6 oz / 170 gr of uncooked quinoa)
1 medium onion, minced
1 clove garlic, minced
1 8 oz / 225 gr can tomato sauce
1 medium tomato, diced
2 jalapenos, seeds and ribs removed, minced
1 tablespoon olive oil
pinch of red pepper flakes
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon fine grain sea salt
ground black pepper
2 bell peppers, chopped (I used one red and one yellow)
1 cup / 4 oz / 113 gr Mexican cheese (or sharp cheddar or vegan cheese), shredded
handful spring onions
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