Today I had to stay home with my little boy because of his daycare being closed so you know what that means??? I actually have time to plan / cook dinner and have it at a reasonable time!!!
I decided to try something completely new to me!!! I have never tried quinoa before and decided it was time for me to try it. Although it wasn't very visible it was still something new to me, especially cooking it as I know I am not good at cooking brown rice for some reason!
Tonight's recipe was Quinoa & Extra Lean Ground Beef Enchilada Casserole. You can make this without ground beef but I wanted some more protein, I am sure you could even add ground turkey or chicken too!
Here is what I used to make this amazing recipe:
- 1 cup quinoa
- 1 (10 oz) can of enchilada sauce - for those in Canada I found mine at Safeway, it was Frontera Red Chile Enchilada Sauce in the Mexican aisle - it was hard to find - you could also make your own if your up for it.
- 1 (4.5 oz) can chopped green chilies, drained
- 1/2 cup corn kernels, frozen or canned - I used organic
- 1/2 cup black beans, drained and rinsed - I used organic
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 cup shredded cheddar cheese
- 3/4 cup mozzarella cheese
- 1 avocado, diced
- 1 tomato, diced
Directions
In a large saucepan add 2 cups of water, cook quinoa according to package instructions and set aside. While this was cooking I cooked the hamburger as well. Preheat oven to 375. Lightly oil an 8 x 8 or 2 quart baking dish or coat with non-stick spray. In a large bowl combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder. Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheese has melted, about 15 minutes. Serve immediately and garnish with avocado and tomato if desired.
Leave a comment below if you make this and how your family enjoyed it!
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