Quinoa Enchilada Casserole
Ingredients
- I Cup Quinoa
- 1 (10ounc) can mild enchilada sauce OR salsa of choice
- 1 (4.5 ounce ) can chopped green chilies, drained
- 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 tsp cumin
- 1/2 tsp chili powder
- Kosher salt to taste
- 1 avocado, halved, seeded, peeled and diced
- 1 roma tomato, diced
Instructions
- In large saucepan of 2 C water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 Q baking dish.
- In large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt , to taste.
- Spread quinoa mixture into prepared baking dish. Place in oven and bake about 15 minutes
- Serve immediately, garnish with avocado and tomato if desired.
This dish is even better the next day after it has had time to marinate.