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Quinoa Enchilda Casserole

Oh my goodness, how the heck is it April already?
and EASTER???
I swear it was just Christmas.
This winter has been a total blur of time and space around here
but now the sun is shining,
its spring break
the weather is warming up,
my body is healing and it’s time to regroup.
I went back to work yesterday
and my body is loving feeling tired and sore again.
I really do believe that sweat and endorphins are nature’s best anti depressants
and highly encourage anyone who is feeling sluggish or sad
to get out there and start taking advantage of it!
Enough about me, on to food…
It may seem like I use my slow cooker for every meal,
but that’s not really true
I just like to share those recipes
because I think the slow cooker is such a great way
for a family to eat healthy despite busy schedules,
working parents, homework battles, long days etc.
For those of you that have time to prep dinner at dinner time
here is another one of my family’s favorites:
Quinoa Enchilada Casserole
Here’s what you need:
1 Cup uncooked Quinoa
2 cups water
1 onion, diced
3 cloves of garlic, minced
*1 lb of ground turkey *(leave out to make vegetarian)
1 Tbs Cumin
1/2 tsp chili powder
1 can chopped green chili’s
1 can (15 oz) black beans rinsed and drained
1 can corn (drained) or 1 Cup frozen corn
1/2 cup shredded cheddar cheese
*1 Avocado
*cilantro for garnish
*optional ingredients
Start by adding the water and quinoa to a saucepan
and bring to a boil over medium high heat.
Once it’s boiling let it cook an additional 5 minutes or so at boiling
and the turn down the temperature
to low and let simmer for ~20 minutes or until the water is absorbed
 and the edges have loosened.
While the quinoa is cooking preheat your oven to 350.
In a skillet brown the ground turkey,
then add the onions, garlic, cumin and chili powder.
Once the meat is browned and the onions have softened
add them to a large bowl with the drained and rinsed black beans,
corn and chopped green chili’s.
add the quinoa once it is done and stir to combine and
then finally add in the enchilada sauce.
(I linked that to a recipe posted originally on Fairly Fit Food
to make your own and
suggest making a large batch and seperating it
so you have left overs to use when you want/need it)
Pour the entire mixture into a casserole or 13×9 pan
sprinkle the mixture with the shredded cheddar cheese
and pop in the oven for 25-30 minutes
or until cheese is melted and bubbly.
Serve topped with Avocado, chopped cilantro and/or plain Greek yogurt.
(yum- look at this perfect avocado!!!
Believe me finding one this pretty
in winter in Maryland is quite a treat!)
This dish is a total family favorite and can easily be turned
vegetarian but cutting out the ground meat and replacing with chopped bell peppers instead.
Promise me the next time you are in a dinner rut you will give this one a go,
I promise you will not regret it!
~eat well, be well
Patty

 

 

 

 

 

 

 

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