Name: Quinoa Fiesta Enchilada Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 tsp olive oil; 1 clove crushed garlic; 1 spray Cooking spray; 1 1/4 cups quinoa (rinsed and drained); 18 oz can tomato sauce; 2 cups reduced-sodium chicken or vegetable broth; 1 1/2 tsp cumin; 1 tbsp chipotle en adobo sauce; to taste Kosher salt and freshly ground black pepper; 14 oz can diced green chiles; 3/4 cup canned black beans (drained and rinsed); 3/4 cup fresh or frozen corn (thawed); 1/4 cup chopped fresh cilantro (plus 2 tbsp for garnish); 1 1/2 cups part-skim shredded Mexican cheese blend (divided); 1 medium Hass avocado (diced); 2 tbsp chopped scallions

Are you ready to spice up your dinner routine with a vibrant, wholesome dish? Meet the Quinoa Fiesta Enchilada Bake, a delightful combination of flavors and textures that will leave your taste buds dancing. This recipe is not only nourishing, thanks to the protein-packed quinoa and an array of colorful veggies, but it also delivers on taste and comfort. Perfect for a busy weeknight meal or a cozy weekend gathering, this dish is sure to become a family favorite. Let’s dive into the details of creating this deliciously satisfying bake.

The Upside of Quinoa Fiesta Enchilada Bake

When it comes to weeknight dinners, the Quinoa Fiesta Enchilada Bake has so much going for it. It’s a one-pan wonder that’s easy to make, loaded with nutrients, and can be customized to suit your taste preferences. Here are a few reasons to love this dish:

– It’s packed with protein from quinoa and black beans, making it a filling option for everyone.
– The vibrant flavors from the spices and fresh ingredients brighten up the plate.
– It’s a versatile recipe; you can easily swap in your favorite veggies or beans.
– The leftovers are just as delicious, making it a great meal prep option.
– It’s a crowd-pleaser that even picky eaters will enjoy.

What to Buy

Before you start cooking, here’s a detailed list of everything you’ll need to gather for your Quinoa Fiesta Enchilada Bake:

1/2 tsp olive oil
1 clove crushed garlic
Cooking spray
1 1/4 cups quinoa, rinsed and drained
18 oz can tomato sauce
2 cups reduced-sodium chicken or vegetable broth
1 1/2 teaspoons cumin
1 tbsp chipotle en adobo sauce
Kosher salt and freshly ground black pepper, to taste
14 oz can diced green chiles
3/4 cup canned black beans, drained and rinsed
3/4 cup fresh or frozen thawed corn
1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
1 1/2 cups part-skim shredded Mexican cheese blend, divided
1 medium (4 oz) Hass avocado, diced
2 tbsp chopped scallions

Setup & Equipment

Before you roll up your sleeves, make sure you have the following equipment on hand:

Large mixing bowl: For combining the ingredients.
9×13 inch baking dish: To bake the quinoa enchilada mixture.
Medium saucepan: For cooking the quinoa.
Spatula: To mix and spread the ingredients evenly.
Oven: Preheated to 350°F (175°C) for baking.

Stepwise Method: Quinoa Fiesta Enchilada Bake

Now that you have everything ready, let’s get cooking! Follow these simple steps to whip up your Quinoa Fiesta Enchilada Bake.

Step 1: Cook the Quinoa

In a medium saucepan, add 1 1/4 cups of rinsed quinoa and 2 cups of reduced-sodium chicken or vegetable broth. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

Step 2: Sauté the Aromatics

While the quinoa is cooking, heat 1/2 tsp of olive oil in a large skillet over medium heat. Add 1 clove of crushed garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Step 3: Combine Ingredients

In a large mixing bowl, combine the cooked quinoa, sautéed garlic, 18 oz can of tomato sauce, 1 1/2 teaspoons of cumin, 1 tbsp of chipotle en adobo sauce, kosher salt, and freshly ground black pepper to taste. Stir well to combine.

Step 4: Add Additional Ingredients

To the quinoa mixture, add the 14 oz can of diced green chiles, 3/4 cup of drained and rinsed black beans, 3/4 cup of corn, and 1/4 cup of chopped fresh cilantro. Mix until all ingredients are well incorporated.

Step 5: Prepare the Baking Dish

Spray a 9×13 inch baking dish with cooking spray. Pour the quinoa mixture into the prepared dish and spread it evenly. Top with 1 cup of the shredded Mexican cheese blend, reserving 1/2 cup for later.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven at 350°F (175°C) for 25 minutes. After 25 minutes, remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

Once your Quinoa Fiesta Enchilada Bake is ready, remove it from the oven and let it cool for a few minutes. Top with diced avocado, chopped scallions, and additional cilantro for a fresh finish. Serve warm and enjoy!

Dietary Customizations

This Quinoa Fiesta Enchilada Bake is naturally adaptable to fit various dietary preferences. Here are a few ideas to customize it:

Vegan: Replace the cheese with a dairy-free alternative and use vegetable broth.
Gluten-free: Ensure all ingredients, including the broth and chipotle sauce, are gluten-free.
Spicy: Add more chipotle en adobo sauce or fresh jalapeños for an extra kick.
Vegetable-packed: Feel free to add in extra veggies like bell peppers, zucchini, or spinach to boost the nutritional value.

Things That Go Wrong

Even the best chefs encounter hiccups in the kitchen. Here are a few common pitfalls and how to avoid them:

Quinoa is mushy: Make sure to measure your broth accurately and let the quinoa sit covered off the heat for the recommended time.
Cheese doesn’t melt properly: If the cheese is too cold when added, it may not melt evenly. Let it come to room temperature before layering on top.
Burnt edges: If baking for too long, keep an eye on the dish towards the end of the baking time to prevent burning.
Flavor is bland: Taste and adjust seasonings like salt, pepper, and spices before baking to ensure the flavors shine through.

Freezer-Friendly Notes

The Quinoa Fiesta Enchilada Bake is an excellent make-ahead meal that freezes well. Here are some tips for freezing:

To freeze, allow the bake to cool completely before transferring it to an airtight container or wrapping it tightly with foil. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until warmed through, about 20-30 minutes.

Ask & Learn

Can I make this dish ahead of time?

Absolutely! You can prepare the quinoa mixture a day in advance, assemble it in the baking dish, and store it in the refrigerator. Just bake it when you’re ready to serve.

What can I serve with the Quinoa Fiesta Enchilada Bake?

This dish pairs beautifully with a simple side salad, guacamole, or tortilla chips for a crunchy contrast.

Is it possible to use other grains instead of quinoa?

Yes! While quinoa is the star here for its protein content, you can substitute with brown rice or farro for a different twist.

Can I adjust the spice levels to make it milder?

Definitely! You can reduce or omit the chipotle en adobo sauce and opt for a milder cheese to tone down the heat.

Bring It to the Table

Now that you’ve mastered the art of the Quinoa Fiesta Enchilada Bake, it’s time to bring it to the table and share with friends and family. This dish is not only a feast for the palate but also a colorful centerpiece that will brighten up any dining experience. Whether it’s a quick weeknight meal or a festive gathering, the Quinoa Fiesta Enchilada Bake is sure to impress. So gather your loved ones, serve it up, and enjoy the explosion of flavor that will keep everyone coming back for seconds. Happy cooking!