Green Chile Enchilada Quinoa Bake
Ingredients
-
1
cup
uncooked quinoa
-
2
cups
water
-
1
tablespoon
olive oil
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
10
cups
fresh spinach leaves
-
Juice of 1
small lime
-
½
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
⅓
cup
chopped cilantro
-
2
10 oz cans
green chile enchilada sauce
-
½
cup
reduced fat sour cream or plain Greek yogurt
-
1
4 oz can
diced green chiles
-
1
15 oz can
white beans, drained and rinsed
-
2
cups
shredded Pepper Jack or Monterey Jack Cheese
-
to taste
salt and black pepper
-
1
avocado, diced
for garnish, if desired
-
Extra
chopped cilantro for garnish, if desired
Instructions
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- In a medium saucepan, combine quinoa and water, bring to a boil, then simmer until water is absorbed.
- In a large skillet, heat olive oil and sauté onion and garlic until softened, then add spinach and cook until wilted.
- Stir in lime juice, cumin, chili powder, and cilantro with the spinach mixture.
- In a large bowl, combine cooked quinoa with enchilada sauce, sour cream, diced green chiles, spinach mixture, and white beans, then stir in 1 cup of cheese.
- Transfer the mixture to the baking dish, top with remaining cheese, cover with foil, and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and edges are bubbling.
- Let cool for 10 minutes, then garnish with avocado and cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
20mg
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