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Quinoa Enchilada Casserole

February 25, 2015

Casserole

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!

xo,
Sarah

Ingredients

With spoon

Close up

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!

INGREDIENTS:

  • 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

INSTRUCTIONS:

  • 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.

Related

2 Comments · Comfort Food, Food and Drink

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