Quinoa Enchilada Casserole
photo cred: http://damndelicious.net/ We had this last week, and while I felt it could have used something extra to give it zing, we all enjoyed it. I think I would add extra cilantro and lime, and more heat. Quinoa Enchilada Casserole 1 cup quinoa 10 oz Enchilada Sauce (recipe below) 1 can diced green chiles corn, I used frozen 1/2 c black beans, drained and rinsed (feel free to use more) 2 tbsp chopped fresh cilantro 1/2 tsp cumin 1/2 tsp chili powder s&p, to taste 3/4 c cheddar 3/4 c mozzarella 1 avocado, diced 1 roma, diced In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Preheat oven to 375. Lightly oil an 8x8 or 2 quart baking dish. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with s&p, to taste. Stir in 1/2 cup cheddar and 1/2 cup mozzarella. Spread mixture into prepared baking dish. Top with