qunioa enchiliada casserole

  I want share one my new favorites recipes. Our family loves quinoa, it is filling, a great source of protein and easy to digest - plus its so versatile you can use it in soups, snack balls, sweets, as a side or in this case a casserole :)

  This casserole is delicious and easy to throw together, perfect for a busy week night. And because we buy high quality meat from our local farm that is more expensive than supermarket meat, I always love a filling meatless dinner to help the wallet :) You could cut down the time even more if you have some pre cooked quinoa ready to go.

Ingredients

• 1 cup quinoa
• 1 (10-ounce) can of enchilada sauce (i found a great brand at Earth Fare that was organic and only 6 ingredients - no preservatives) 
• 1 (4.5-ounce) can chopped green chiles, drained (i omitted this for Char)
• 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
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

Directions

• 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 8x8 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

xoxo
Ashlea