Tag Archives: spicy

Mexi-quinoa bake

All of that great color and good nutrition in one big bowl

All of that great color and good nutrition in one big bowl

Yum, yum,yum, yum, yum!

Thank you twopeasandtheirpod for inspiring me to make this awesome dish!  It is the healthful version of a serious enchilada casserole, sans the mountains of cheese and tortillas.

Quinoa is such an easy grain to work with, especially if you cook it for flavor!  All it takes is a little creativity and you can turn an ordinary dish into a masterpiece in no time.  This enchilada bake is such a brilliant example of that.

Instead of cooking the quinoa in water as the original recipe calls for, cook it in the enchilada sauce.  Oh, it is unbelievably good and makes this dish a standout!

The Mexi-quinoa bake is colorful, flavorful, healthful and pretty easy!  I love, love, love this one and know you will too!  It is going to be a cold and snowy weekend here in the Ozarks and all around the midwest.  Why don’t you try the Mexi-quinoa bake and keep your family warm–from the inside out!

You can see the nutrition yeast uncheese sauce on top!  So good!

You can see the nutrition yeast uncheese sauce on top! So good!

Mexi-quinoa bake

Serves 6-8

  • 1 1/2 c quinoa
  • 3 3/4 c enchilada sauce
  • 1 small yellow onion, chopped
  • 1 small red onion, chopped
  • 4 cloves garlic, crushed
  • 1 T EVOO (olive oil)
  • 2 bell peppers, chopped.  I like either red or orange for the sweetness they add to the dish
  • 2 cans black beans, drained and rinsed 
  • 1 lime, juiced
  • 1 1/2 c non-gmo organic frozen corn
  • 1-2 T ground cumin, to taste.  The more the better IMHO
  • 1 t chipotle pepper flakes, or more to taste
  • 1-2 c shredded cheese or uncheese cheese sauce (recipe to follow).   I like 1 c provel and 1 c uncheese cheese sauce.
  • salt and pepper 
  • 1 frozen jalapeno, optional.  
  • avocado, sliced
  • green onions, chopped
  •  cilantro chopped

Preheat oven to 350 degrees F.

In a saucepan, add 2 3/4 c enchilada sauce and the quinoa.  Stir well and bring to a boil.  Lower heat and cook until the sauce is absorbed by the quinoa and it is al dente–about 20 minutes.  Stir frequently to keep from sticking to the pan.

Set aside and let cool a bit.

Saute the garlic with the red and yellow onions in the olive oil over med/low heat for 5 minutes, until they begin to soften.  Let cool.  

Meanwhile, in a large bowl mix the beans, bell peppers, 1 c enchi sauce, cumin, chipotle pepper flakes, lime juice, cheese and/or uncheese sauce, 1/2 of the green onions (reserve the other 1/2 for a generous garnish), salt, pepper, and corn.  Add the quinoa and sauteed onion/garlic.  Mix well.  Taste and adjust the seasoning to meet your flavor requirements.

Coat a lasagna pan with some cooking spray.  Add the mixture.  Cook for 25-30 minutes.  Turn up the heat to vari-broil and leave in oven for another 2-3 minutes, just to brown the top a little.  

As you dish the enchilada bake, zest the frozen jalapeno over the top of each bowl for those who like a sprinkle of heat.  Serve with a healthy garnish of green onions, avocado, and cilantro.  Gluten free, non-gmo tortilla chips are a nice side for this dish.







Crock pot vegetable curry

Rich, and creamy vegetable curry

Rich, and creamy vegetable curry

So my new schedule has really started to interfere with my time in the kitchen!  Getting up at 5 AM for a 6:30 AM class after teaching until 8 PM the night before does require making some changes.  I decided that if we wanted something other than salad for dinner, I would need to turn to my old friend, Mr Crockpot.

It had been a LONG time since I used my crockpot, so I went searching for a good, healthful recipe.  I stumbled upon one that sounded pretty amazing at one of my favorite GF blogs, www.glutenfreegoddess.com .  I made my usual adjustments and WOW!  It was INCREDIBLE!  Rich, creamy, very hearty, very flavorful curry with some fruit AND lots of tasty veggies.  I served this lovely dish over a scoop of my jasmine, cumin rice. My hubby and I both agree that this one was so perfectly satisfying it needs to be on regular rotation here at the casa.

This dish TASTES great, but what about the health benefits?   One word–LOADED, and you can load it up even more with whatever your body needs to heal, be strong, and feel good!  Try some kale instead of or along with the cabbage!  Broccoli? Just as you like!  Give it a try with your own modifications and let me know what you think!

Bon Appetit!

Crock pot vegetable curry

  • 2 T EVOO
  • 1/2 t + sea salt (to taste)
  • freshly ground black pepper
  • chipotle pepper flakes
  • 1 can full fat coconut milk
  • 3 c veg broth 
  • 3-4 T curry powder
  • 3-4 T red curry paste
  • 1 large yellow onion, chopped
  • 6 cloves garlic, peeled
  • 1/2 # new potatoes cut into quarters or sweet potatoes cut into bite sized pieces
  • 1/2 # baby carrots
  • 1/2 head of green cabbage, chopped
  • 1/2 c raisins 
  • 2 apples, cored and chopped
  • 2 stalks celery, chopped
  • 1 can garbanzo beans, drained and rinsed
  • 2-3 t ground ginger 
  • 1/2 jalapeno, not chopped, just sliced open
  • juice of 1 fresh 
  • 1 T agave nectar or honey
  • cilantro, to garnish
  • ground nuts, to garnish–optional

Turn the crockpot on medium or high.  Pour the oil in the bottom of pot and add the garlic, onion, and dry spices.   Stir to coat the vegetables.  Mix in the rest of the ingredients.  Cover and cook for about 30-45 minutes.  Reduce the heat to low and cook for 6 plus hours stirring once or twice to keep the vegetables moist and check for doneness.  Serve over your favorite rice.  I used a jasmine, cumin rice cooked with mostly coconut milk instead of water.  Top with some fresh cilantro or chopped nuts.