Easy Quinoa Enchilada

Hello there!

Happy New Year to those celebrating! My intention this year is to provide more meaningful content on my blog in hopes that what I share will help you along on your journey! Let’s knock off 2022 with an easy and delicious recipe that you can conquer during the weekday for a yummy dinner plus leftovers! The recipe brings a warmth to my heart because this was a staple when I started my pescatarian journey a couple of years ago. I had been following Chungah Rhee for awhile and even bought her cook book! She helped me pave the way of my confidence in the kitchen for her easy to follow and delicious recipes.

What’s cool about this recipe is the easy prep, quick cleanup, and extra delicious leftovers. There’s something about allowing all of the spices to seep into the quinoa, beans, and corn overnight that makes it soOooOo good the next day!

First, you cook the quinoa for 15 minutes. Rinse off 1 cup quinoa, and place in a medium pot with 2 cups of water, bring to a broil over medium high heat, cover with a lid, then bring down to a simmer. Set a timer for 15 minutes and prep your other ingredients…

Grab a large bowl, and place 1 can (10-ounce) enchilada sauce, 1 (4.5 ounce) can green chilies, 1/2 cup corn, 1/2 cup black beans, 2 TBS cilantro, 1/2 tsp cumin and 1/2 tsp chili powder, salt and pepper. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Turn oven on to 375 & spray an 8x8 baking dish.

Once the quinoa is cooked, add it to the large bowl of ingredients, mix up thoroughly. Then toss into a baking dish, add some more cheese, and pop into the oven for 15 minutes. Once it’s ready to serve, I love adding avocado and cilantro on top with a side of chips for that extra crunch!

Click the link below to be guided on how to create this amazing dish!

https://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/