Tulipa Turkestanica is a whimsical little heirloom bulb that we planted two autumns ago. It is one of the first spring flowers to bloom in our yard & this year I think we’re enjoying it even more now that they’ve naturalized & spread a bit. […]
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.
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!
Originally published April 2016.
Hooray! Happy Spring Equinox! As much as we truly adore winter (toasty sweaters, hot cocoa, skiing, sledding, cozy family time, comfort foods, etc., etc., etc.)…once spring arrives & the weather starts to change, it is so exciting to see the little baby plants sprout up with promises […]