Oh, the joy of stumbling upon a dish that feels like a fiesta in your mouth! This Easy Quinoa Fiesta Enchilada Bake is like a party on a plate, bursting with vibrant colors and flavors—almost like a sunset over a bustling street market. I remember the first time I made it, the aroma swirling around my kitchen was so inviting that even my picky neighbor couldn’t resist asking for a taste.
Steps
- Preheat the oven to 400°F and lightly coat a 9 x 12 baking dish with cooking spray. Cook the quinoa in 1 3/4 cups of broth according to the package instructions. Once done, fluff the quinoa with a fork and set it aside.
- In a small saucepan, heat olive oil over medium-low heat and sauté crushed garlic until golden, approximately 1 to 2 minutes. Add tomato sauce, cumin, 1/4 teaspoon of kosher salt, 1/4 cup of broth, and chipotle en adobo sauce. If the mixture is too thick, incorporate 2 tablespoons of water and bring to a boil, then simmer for 3 to 4 minutes.
- In a large bowl, mix the cooked quinoa with diced green chiles, corn, black beans, and 1/4 cup of cilantro. Stir in 1/2 cup of the shredded cheese and blend thoroughly before spreading the mixture evenly in the prepared baking dish.
- Pour the enchilada sauce over the quinoa mixture and sprinkle the remaining cheese on top. Cover the dish with foil and bake for 20 to 25 minutes, or until heated through and the cheese has melted.
- Before serving, garnish with diced avocado, chopped scallions, and the remaining cilantro. Slice into 6 portions and serve immediately.
Ingredients
- 1/2 teaspoon olive oil
- 1 clove garlic, crushed
- Cooking spray
- 1 1/4 cups quinoa, rinsed and drained
- 1 8-ounce can tomato sauce
- 2 cups reduced-sodium chicken or vegetable broth
- 1 1/2 teaspoons cumin
- 1 tablespoon chipotle in adobo sauce (adjust for spice preference)
- Kosher salt and freshly ground black pepper, to taste
- 1 4-ounce can diced green chiles
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup fresh or thawed frozen corn
- 1/4 cup chopped fresh cilantro, plus 2 tablespoons for garnish
- 1 1/2 cups part-skim shredded Mexican cheese blend, divided
- 1 medium haas avocado, 4 ounces, diced
- 2 tablespoons chopped scallions
- free options.
Nutritional Values
Calories: 1986 kcal | Carbohydrates: 264 g | Protein: 105 g | Fat: 72 g | Saturated Fat: 3 g | Cholesterol: 90 mg | Sodium: 4410 mg | Fiber: 42 g | Sugar: 36 g
FAQ
- Can I prepare the Quinoa Fiesta Enchilada Bake in advance?
- Yes, you can prepare it ahead of time and bake it when you’re ready to eat. It’s a great option for meal prep, and the leftovers (without the avocado) taste just as good the next day, making it ideal for lunch.
- Is this recipe suitable for freezing?
- Absolutely! To make this dish freezer-friendly, assemble it up to the point of adding the cheese. You can bake it straight from the freezer; just ensure it’s heated thoroughly in the center, which should take around 35 to 40 minutes.
- How can I make this recipe gluten-free?
- To ensure this recipe is gluten-free, check the labels on your ingredients, particularly the broth and any other processed items, to confirm they do not contain gluten.
- What can I do if I want a spicier dish?
- If you prefer a spicier bake, you can add more chipotle in adobo sauce to the enchilada sauce. Adjust the amount according to your heat preference.
- Do you have other quinoa recipes I might enjoy?
- Certainly! You might like to try Mediterranean Quinoa Salad, Southwest Quinoa with Mango and Black Beans, Protein Egg and Quinoa Jars, Quinoa and Spinach Patties, or Beef Potato and Quinoa Soup.
Tips
- If you plan to freeze the dish, assemble it up to the point of adding the cheese, and then freeze it. You can bake it straight from the freezer; just ensure it’s hot in the center and the cheese is melted, which should take about 35 to 40 minutes.
- When preparing the enchilada sauce, if it becomes too thick, you can thin it out by adding 2 tablespoons of water. This will help achieve the desired consistency for an even spread over the quinoa mixture.
- To enhance the flavor, consider sautéing the garlic until golden before adding it to the tomato sauce. This step can deepen the sauce’s flavor, making it more aromatic and rich.
Equipment
- 9 x 12 Baking Dish
- Medium Saucepan
- Small Saucepan
- Cooking Spray (if you don’t already have it at home)
