Quinoa Enchilada Bake
Quinoa Enchilada Bake

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, quinoa enchilada bake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake that you can enjoy guilt-free Now this is a super easy enchilada bake with quinoa instead of tortilla. Enchilada night is about to get a lot healthier–and easier–with this fiesta casserole packed with quinoa, veggies, spicy enchilada sauce, beans & cheese. This easy Chicken Quinoa Enchilada Casserole is healthy, delicious, and packed with protein and loads of cheese, a true crowd-pleaser!

Quinoa Enchilada Bake is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Quinoa Enchilada Bake is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have quinoa enchilada bake using 35 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Quinoa Enchilada Bake:
  1. Make ready For Quinoa Enchilada-
  2. Take 1/2 cup raw quinoa grains
  3. Make ready 1 cup water
  4. Take 1 cup Homemade Enchilada sauce
  5. Make ready For Vegetable filling-
  6. Prepare 1/4 cup mixed cheese, grated
  7. Get For Filling-
  8. Take 1 Onion finely chopped
  9. Get Few Garlic finely chopped
  10. Take 2 teaspoons oil
  11. Get as required Boiled Kidney beans
  12. Make ready as required Boiled green peas
  13. Make ready as required Boiled sweet corn
  14. Make ready 1/4 cup cubed Carrot
  15. Make ready 1/4 cup cubed capsicum
  16. Take 3-4 Baby corn, sliced
  17. Get 1/2 Zucchini diced
  18. Make ready 3-4 button Mushrooms, sliced
  19. Make ready 1/4 cup Brocolli chopped into florets
  20. Take as per taste Salt
  21. Prepare 1 teaspoon Cumin powder
  22. Make ready 1/2 teaspoon Oregano
  23. Take 1/2 teaspoon Black pepper powder
  24. Prepare 1/4 cup chopped coriander
  25. Get 2 tablespoons mixed cheese, grated
  26. Prepare 1 teaspoon lemon juice
  27. Make ready for Enchilada Sauce-
  28. Make ready 2 teaspoons oil
  29. Make ready 1 tablespoon wheat flour
  30. Prepare 4-6 dry red chillies
  31. Make ready 3-4 garlic cloves
  32. Make ready 4-5 tomatoes
  33. Make ready as per taste Salt
  34. Make ready 1 teaspoon Cumin powder
  35. Take 1/2 teaspoon Red chilli powder

Green Chile Enchilada Quinoa Bake-this gluten-free quinoa bake will remind you of your favorite Once upon a time, I made this Green Chile Enchilada Quinoa Bake for dinner and and it was pretty. This easy chicken enchilada bake recipe from Delish.com is the perfect weeknight dinner. In a small saucepan, combine quinoa and chicken broth and bring to a boil. Chicken Enchilada Quinoa Bake Without Slow Cooker.

Instructions to make Quinoa Enchilada Bake:
  1. Rub, wash and rinse the quinoa grains thoroughly, at least 2-3 times. Soak it in some water (for at least 10 minutes, you may also soak until 1 hour) and discard the water.
  2. Add the drained grains in a pressure cooker and add water to cook and take 1 whistle. Let the cooker completely. Quinoa is cooked and ready to use in your recipes.
  3. Soak kidney beans overnight and boil in pressure cooker. I took 5-6 whistles.
  4. Dry roast red chillies add water and boil it. Remove from gas and let it soak for 15 minutes, add to mixer jar.
  5. Make 2 slits across the tomatoes and put in boiling water, cover and boil for 5-10 minutes. Once the skin starts to come off, switch off the flame.
  6. Add garlic to the mixer pot, blanched and peeled tomatoes and make a smooth puree.
  7. For the sauce, heat oil in a pan and add flour, fry it.
  8. Once the flour cooks, add chilli powder and stir on low flame.
  9. Once chilli powder cooks add the prepared puree.
  10. Stir and add 1/2 cup of leftover extra water after boiling tomatoes.
  11. Add cumin powder and salt and mix well.
  12. Let the sauce boil and get thick enough. Switch off flame and let it cool. The Enchilada sauce is ready to use in your recipe
  13. Saute vegetables, starting by frying onions and garlic. Add mushrooms, carrots, baby corn, zucchini all chopped and siced in even size pieces. Saute well.
  14. Add other veggies, like broccoli and cook. Now add kidney beans, boiled, corn and peas, some capsicum.
  15. Add coriander, salt, pepper powder and cumin powder, also some oregano. Mix cheese and cooked quinoa.
  16. Mix the prepared Enchilada sauce and the lemon juice.
  17. Pour in a casserole or a glass tray. Sprinkle some cheese on top.
  18. Bake in a preheated oven, set @180°C for 20 minutes. Serve hot and enjoy this healthy meal.

In a pot over medium heat bring the chicken broth to a boil. Add quinoa, enchilada sauce and bring to a boil. […] there, I made another quinoa dish - Enchilada quinoa. It is a tasty combination of the staple ingredients - onions, jalapeños, garlic and. Chicken, quinoa, cheese, black beans, spices! I am not above canned enchilada sauce - I mean, what kind of LG would I be if I didn't partake in that kind of convenience?

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