Quinoa Enchilada Bake

Method5 steps · about 1 hr

1. 1

   Step 1: Heat the oven to 400°F / 205°C. Toss all the chopped broccoli, red bell pepper (1) and yellow onion (1) on a large baking sheet with all the olive oil (2 tablespoons), garlic powder (¼ teaspoon), ground coriander (½ teaspoon) and ground cumin (½ teaspoon), plus a generous pinch each of salt and pepper. Roast for 20 minutes. While the vegetables roast, cook the quinoa in the next step.

   Roast vegetables before casserole assembly · 20 minUses 4 cups chopped broccoli florets (about 1 large bunch), stalks removed · 1 large red bell pepper, chopped into chunks (about 1½ cups) · 1 large yellow onion, chopped · 2 tablespoons olive oil · ¼ teaspoon garlic powder · ½ teaspoon ground coriander · ½ teaspoon ground cumin · A generous pinch of salt for the vegetables

2. 2

   Step 2: While the vegetables roast, put the full 1 cup uncooked quinoa and 2 cups water in a large saucepan. Bring to a boil, cover, reduce the heat and simmer about 15 minutes, until the water is absorbed and the grains are tender. Set all the cooked quinoa aside for assembly.

   Simmer raw quinoa until absorbed and tender · 15 minUses 1 cup uncooked quinoa · 2 cups water for cooking the raw quinoa

3. 3

   Step 3: Reduce the oven to 375°F / 190°C. In a 3-quart baking dish combine all the cooked quinoa, roasted vegetables, chopped green chiles, drained and rinsed black beans and ready enchilada sauce (1¼ cups). Add a fresh generous pinch each of salt and pepper and 1½ cups of the shredded mozzarella. Mix until sauce and cheese are evenly distributed, then top with the remaining ½ cup mozzarella.

   Uses Complete cooked batch from 1 cup raw quinoa · Complete roasted broccoli, pepper and onion mixture · 2 cans (4 ounces each) chopped green chiles · 1 can (15 ounces) black beans, drained and rinsed · 1¼ cups already-prepared enchilada sauce · A fresh generous pinch of salt for casserole assembly · A fresh generous pinch of black pepper for casserole assembly · 1½ cups mozzarella mixed into the casserole

4. 4

   Step 4: Bake the assembled casserole at 375°F / 190°C for about 20–25 minutes, until hot through and the topping cheese is melted and bubbly.

   Bake assembled enchilada casserole · 25 minUses Assembled quinoa-vegetable-bean enchilada casserole with its cheese topping

5. 5

   Step 5: Serve the hot finished casserole in 6 portions, adding optional avocado, tomatoes and cilantro as desired.

   Uses Hot fully baked quinoa enchilada casserole · Avocado, to garnish as desired · Tomatoes, to garnish as desired · Cilantro, to garnish as desired