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Quinoa Enchilada Casserole

Quinoa Enchilada Casserole

We love quinoa. This gluten-free, ancient superfood has been a staple in our home for several years — it’s a great substitute for pasta, rice or couscous. Mild in flavor, this extremely versatile grain pairs beautifully with all sorts of flavor combinations.

Quinoa Enchilada Casserole | theinspiredparent.com

We’ve made quinoa bowls for quite some time (black beans, quinoa, veggies, etc.) and decided to give it a try using enchilada sauce to change things up a bit. Added some of our favorite cheese sprinkled on top & baked it & our Quinoa Enchilada Casserole was born! We’ve cooked it at least once a month ever since. It’s a great dish if you’re feeling like comfort foods — keeps you filled up, reheats beautifully and is just as tasty at room temperature as it is piping hot out of the oven, so it’s great for a party if you’re serving buffet-style.

Best part is that you could easily change things up…maybe try a different bean combination, add some other veggies, make it spicy or keep it mild. The options are only as limited as your culinary imagination. Any which way, this is just one tiny sample of how scrumptious quinoa can be. Happy eating!

Quinoa Enchilada Casserole | theinspiredparent.com

Enjoy!

Quinoa Enchilada Casserole

We often make this with an additional 1/2 c. finely chopped red bell pepper as well (added in with the casserole ingredients). We also love making this with a combination of 1 c. red quinoa and 1 c. white quinoa…makes for a very pretty dish with the different colors. Our favorite cheese for this dish is Kerrygold Dubliner. We are not affiliated with the brand, we just happen to love that particular cheese.

Ingredients

    For the Quinoa Prep:
  • 1 medium white onion, chopped
  • 1/2 c. carrot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 2 c. quinoa
  • olive oil
  • 4 c. water
    For the Casserole:
  • 28 oz. enchilada sauce (canned or homemade)
  • 2 (4 oz.) cans chopped green chiles
  • 2 cans black beans, rinsed & well-drained
  • 3/4 c. frozen corn kernels
  • 2 c. shredded cheese (we use Kerrygold Dubliner, but you could use cheddar, muenster, or monterey jack or a combination of your favorites)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium saucepan, sauté the onion in a tablespoon or two of olive oil 'til translucent. Add the salt & garlic and sauté for another minute, stirring constantly. Add the quinoa and continue stirring for another minute. Add the water and bring to a simmer. Cover the saucepan & simmer for 14 minutes. Uncover & remove from heat.
  3. In a large mixing bowl place the cooked quinoa, enchilada sauce, green chiles, beans and corn - stir well. Add 1 c. of shredded cheese and stir to combine.
  4. Spread the mixture in a 9" x 13" baking pan (or similarly sized casserole dish). Sprinkle the remaining 1 c. of shredded cheese on top. Bake for 35-40 minutes until the cheese is lightly browned & bubbly.
http://www.theinspiredparent.com/quinoa-enchilada-casserole/

Originally published April 2016.

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