Hash Brown & Quinoa Casserole
Ingredients
Main Ingredients
-
4
ounces
Mexican chorizo
-
4
cloves
garlic
-
1
cup
enchilada sauce
-
2
cups
cooked quinoa
-
3
pounds
baking potatoes
-
½
cup
onion
-
½
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
-
2
eggs
beaten or flax eggs
-
4
ounces
Daiya cheddar or cheddar cheese
For Serving
-
to taste
salsa
-
to taste
guacamole
-
to taste
sour cream
-
to taste
avocado slices
-
to taste
tomatoes
Instructions
- Preheat the oven to 450°F.
- Spray an oven-safe skillet with canola oil and heat it to medium-high.
- Cook the chorizo for 5 minutes, crumbling it with a spoon, then add garlic and cook for an additional minute.
- Remove the chorizo from the pan and combine it with the enchilada sauce.
- If using flax eggs, mix ground flax seeds with warm water and set aside.
- Spray the pan again with oil and combine cooked quinoa, shredded potatoes, onion, salt, pepper, and eggs in a medium bowl.
- Press the quinoa mixture into the pan and cook for 10 minutes without stirring.
- Pour the enchilada sauce mixture over the potatoes and top with shredded cheese.
- Bake for 20 to 25 minutes, covering loosely with foil towards the end to prevent burning.
- Allow to cool for 10 minutes, then cut into wedges and serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
345
Total fat
12g
Total carbohydrates
45g
Total protein
14g
Sodium
696mg
Cholesterol
68mg
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