Quinoa Enchilada Casserole
This recipe is amazingly delicious; the bottom layer of the casserole is made with a "cheesy" quinoa and the top layer is made with veggies simmered in enchilada sauce. Bob, from What About Bob, does a good job of describing the recipe, "Mmm mmm mmmmmh mm mmmmh mm, Fay this is so scrumptious..." I pretty much felt like Bob when I was eating this Quinoa Enchilada Casserole and I could not wait to post this recipe on my blog. If you haven't seen the movie, What About Bob, you're missing out and if you don't try this recipe- you're missin' out (obviously I'm a little biased- it is our family movie and I did create this recipe, but still; I highly recommend them both)! Here is the link to check out the dinner scene I'm referring to: https://www.youtube.com/watch?v=KvVKFCP5cCA. And the recipe can be found below. :)
Prep time: 15 minutes
Cook time: 40 minutes
2 cups quinoa
4 cups of vegetable broth
1 onion (~1 1/2 cups chopped)
1 sweet potato (~1 3/4 cups chopped)
1 bell pepper (~ 1 1/4 cups chopped)
1 T. avocado oil
2, 10 oz. cans of enchilada sauce (or 2 1/2 cups of sauce)
10 oz. of frozen chopped spinach
1/2 cup of frozen corn
1, 15oz. can of black beans, drained
2/3 cup nutritional yeast
1 avocado, sliced
A sprinkle of nutritional yeast
Add 2 cups of quinoa and 4 cups of vegetable broth to a medium pot. Cook on high heat until broth comes to a boil, then lower heat to a simmer and cover pot with lid. Simmer for 15 minutes.
While the quinoa is cooking, chop the onion, sweet potato, and bell pepper. In a large pan, saute these veggies on medium-high heat in 1 tablespoon of avocado oil until veggies are lightly browned and onions translucent, approximately 12-15 minutes. Stir the veggies periodically to ensure they evenly cook.
Turn heat to medium. Add 1- 10 oz. can of enchilada sauce, the frozen chopped spinach, and the frozen corn. Cook for 6 minutes on medium heat, stirring occasionally.
Turn heat down to a simmer and add the black beans, and 2nd can of enchilada sauce. Cover the pan with a lid and simmer for 10 minutes.
In a large bowl mix cooked quinoa with the 2/3 cup of nutritional yeast flakes. Use a fork to mix them together.
Empty quinoa into a 9 X 13 rectangular casserole pan, and evenly distribute with a spoon. Take a sheet of foil and cover the pan, use your hands to firmly press quinoa down. Then remove the sheet of aluminum foil.
Pour enchilada mixture over quinoa, and then evenly spread it with a spoon.
Lastly, add the optional sliced avocado and a sprinkle of nutritional yeast before serving.
Enjoy! Use spatula to serve.