Imagine a mouthwatering dish that combines the hearty goodness of quinoa, the bold flavors of Mexican cuisine, and the irresistible comfort of a cheesy bake. This Green Chile Enchilada Quinoa Bake is not just a meal – it's a culinary adventure that will transform your weeknight dinner from ordinary to extraordinary! Packed with protein, bursting with flavor, and incredibly easy to make, this recipe is about to become your new go-to comfort food that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can green chiles, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup enchilada sauce
- 1 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is fluffy.
- In a large mixing bowl, combine the cooked quinoa, diced green chiles, drained black beans, corn, and half of the enchilada sauce. Mix thoroughly to ensure even distribution of ingredients.
- Season the mixture with salt and pepper to taste, stirring gently to incorporate the seasonings.
- Transfer the quinoa mixture to the prepared baking dish, spreading it evenly across the dish.
- Pour the remaining enchilada sauce over the top of the quinoa mixture, ensuring it's evenly distributed.
- Sprinkle the shredded cheese over the entire surface of the dish, covering it completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden brown.
- Remove from the oven and let stand for 5 minutes before serving to allow the dish to set.
- Serve hot, optionally garnished with fresh cilantro, sliced green onions, or a dollop of sour cream.
Tips
- Rinse Your Quinoa: Always rinse quinoa before cooking to remove its natural coating (saponin) that can make it taste bitter.
- Customize Your Heat: Adjust the spice level by choosing mild or hot green chiles based on your preference.
- Cheese Options: While the recipe calls for standard shredded cheese, try experimenting with pepper jack for extra kick or a Mexican cheese blend for more authentic flavor.
- Make It Vegetarian or Protein-Packed: This recipe is already vegetarian, but you can add shredded chicken or ground turkey for extra protein.
- Prep Ahead: You can prepare the quinoa mixture in advance and refrigerate, then add cheese and bake when ready to serve.
- Garnish Generously: Fresh cilantro, green onions, or a dollop of sour cream can elevate the dish's flavor and presentation.
- Storage Tip: This bake keeps well in the refrigerator for 3-4 days and reheats beautifully in the microwave or oven.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
