Quinoa, the grain-like seed that’s packed with protein, is a favorite food in our household. We use it in salads, in place of pasta or rice, even for breakfast! I recently made a quinoa and black bean enchilada bake that was super yummy! Before I get to that recipe, here are the basic cooking instructions for quinoa, along with a few of our favorite and simple quinoa combos!
The ratio for cooking quinoa is 2 parts liquid to one part quinoa. You can get creative here, use chicken stock, vegetable stock, even milk if it’s being used for breakfast. I usually start with a cup of quinoa and 2 cups of water.
You must first rinse the quinoa (I use a my mesh sieve for this).
Place the rinsed quinoa and water in a pot and bring to a boil.
Once boiling, turn the heat down to low, cover, and simmer for about 15 minutes.
Fluff the quinoa with a fork and it’s ready to go!
I even freeze quinoa just like I would my fruit and veggie purées. Then I can pop a cube or two out, mix it with fruits or veggies, and have a quick meal for Mr. Fenn.
quinoa, mashed banana, applesauce, and cinnamon
quinoa, Greek yogurt, and blueberries (I add a touch of honey to mine)
quinoa, applesauce, raisins, and brown sugar or maple syrup
quinoa, cherry tomatoes, basil, and feta with lemon juice and olive oil (I even add chopped fresh spinach at times)
quinoa, broccoli (you could also use spinach, kale, or a combo of the three), and cheese (you can even add an egg and some spices put into a muffin tin and bake for quinoa bites!)
quinoa, finely chopped spinach, red pepper purée, and Parmesan cheese
quinoa, black beans (whole or puréed), butternut squash purée, and cumin
These are just a few of our favorites. The way we use quinoa is ever changing. I hope you enjoy some of these combos and even make up some of your own.
Now for the delicious quinoa enchilada bake!
I started with a homemade enchilada sauce ( this way I can control the ingredients in my sauce)! Here is the recipe I use.
1tsp garlic powder
1/2 tsp onion powder
2 c of vegetable stock
6 oz tomato paste
1/4 tsp cayenne
1/3 c chili powder
3 tbsp vegetable oil
1 tsp cumin
If I do not need all of the sauce, I freeze the rest to use another day.
Here is the recipe I found for the enchilada bake. I made just a few adjustments…
First, I only made a half batch. So, I just cut the ingredients in half.
Second, I omitted most of the spices since they were already pretty prevalent in my sauce. Once I mixed it all together, I decided it could use a little more cumin, so added that.
The last tweak we made was topping it with green salsa!
We liked it so much, I can see it becoming a staple in our house! I hope you try this recipe soon.