Quinoa Enchilada Casserole
It is time for me to get on the quinoa wagon. I am so unfamiliar with this grain (technically it is a seed), that I butcher the pronunciation every time. It is pronounced “KEEN-Wah.” Say it with me, “KEEN-Wah.” I’ve eaten it before with less than pleasing results. Alone, it has no flavor and I actually don’t even like the way it tastes even when disguised in salads. But, the nutritional benefits are so tremendous that I started searching for some inspiration on ways to prepare it for my family. We love Mexican food, and I came across this amazing recipe that I wanted to share that includes quinoa. It is from a food blogger named Chungah, who has gained a large following based on her simple approach to cooking. She focuses on quick and easy meals (30-minutes or less) for the everyday home cook using simple, fresh ingredients. Check out her blog at damndelicious.net
The recipe and photos are from her blog, enjoy!
A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chock full of quinoa, black beans and cheesy goodness. And the leftovers taste even better!
- 1 cup quinoa
- 1 (10-ounce) can Old El Paso™ mild enchilada sauce
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- 1/2 cup corn kernels, frozen, canned or roasted
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup shredded cheddar cheese, divided
- 3/4 cup shredded mozzarella cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.
Quinoa (kin-wah) is a grain like crop derived from South America. It is cultivated as a food source for it’s edible starchy seeds and it is species of goosefoot. Strictly speaking, quinoa is a seed but it is commonly referred to as a grain and as such is prepared like so.
Quinoa is used as a staple food diet in many South American countries and can be ground down into a flour form, however does not contain any gluten. It is high in protein, has essential vitamins and minerals such as calcium, phosphorus & iron, not to mention the 8 essential amino acids required for good health and repair. This is why many have given quinoa the pseudonym super food.