Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
1 cup uncooked quinoa, rinsed
2 cups of water
1 tbsp of olive oil
1 small onion diced
3 garlic cloves minced
1 Jalapeño seeded and minced
1 red pepper seeded and diced
1 cup frozen corn
Juice of 1 small lime
1 tsp of ground cumin
1 tsp of chili powder
1/3 cup chopped cilantro
Salt and pepper to taste
2 15 oz cans of black beans drained and rinsed
2 cups of red enchilada sauce
2 cups of shredded mexican cheese
Toppings (optional): Greek Yogurt, Avocado, Olives, Green onions
Preheat the oven to 350 degrees and spray a 9x13 in pan with cooking spray. Add quinoa and water to medium saucepan and bring to a boil. Boil for 5 minutes then turn the heat down and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
In a large skillet over medium high heat up the olive oil, add onion, garlic and Jalapeño. Saute until soft, about 5 minutes. Add peppers and corn and saute for 5 more minutes.
Add lime juice, cumin, chili powder and cilantro. Stir and combine and season with salt and pepper.
In a large mixing bowl stir quinoa and black beans. Add the veggie mixture and combine, stir in 1/2 of the cheese and all of the Enchilada sauce.