Back to the food! This quinoa bake is exquisite. Mark and I loved eating it for dinner as a main dish, but then we also ate it for a few days as a side dish. We actually had enough left over that I was able to bring it for our family vacation at Seabrook. My family is a bit less wild about quinoa than Mark and me, so it was a big deal that people ate it and enjoyed it! They liked to eat it with tortilla chips as a dip. Either way, it's excellent.
Besides tasting great (lime juice, cumin, chili powder, and fresh cilantro help to spice it up, not to mention enchilada sauce and lots of cheese melted over the top!), it's so colorful and pretty! There are multiple colors of peppers, bright yellow corn, green cilantro and scallions - it's like a rainbow casserole. Plus, it makes a huge amount (8 - 10 servings) and freezes well. What's not to like? I'd say this is a good dish for quinoa lovers and quinoa not-so-sure-about-its alike!
black bean and quinoa enchilada bake
from Two Peas and their Pod
serves 8 - 10
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
1) Preheat the oven to 350 degrees, and grease a 9x13 baking dish with cooking spray and set aside.