Black Bean and Quinoa Enchilada Bake

This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. 

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes-includes churning time

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Ham n’ Quinoa Hash with Baked Eggs

Ingredients

• -2 medium size sweet potatoes, diced
• -1/2 yellow onion, finely diced
• -1/2 cup cooked quinoa (1/4 cup uncooked + 1/2 cup water)
• -1 cup diced ham, precooked
• -2 tablespoons olive oil
• -1 teaspoon salt (or to taste)
• -1/2 teaspoon pepper (or to taste)
• -toppings: avocado and fresh parsley

Instructions

1. 1. First preheat oven to 350.
2. 2. Next, in a large sauce pan (with NO plastic or silicon on it), heat about 1 tablespoon olive oil. Then, over medium/high heat, saute onions and sweet potato for about 5 minutes. Turn heat down to medium and let cook for about 7-10 more minutes (you should be able to pierce sweet potato with a fork). Season with salt and pepper. If needed- add more olive oil.
3. 3. With about three minutes left of sautéing, add in diced ham and cooked quinoa.
4. 4. Crack 5-8 eggs on top and season with additional salt and pepper. Place entire pan into oven at cook at 350 for about 30 minutes, or until the eggs are as cooked as you like them.

Quinoa Mac & Cheese Supercharged!

Do your kids love mac and cheese? If so, they are going to love this quinoa mac and cheese recipe!  I love this newsletter I get from Momables.com thought I'd share!!

I'm sure you've been hearing a lot about quinoa lately, but have honestly been a little intimidated to try it. “How do I cook it? What do I make with it? Will my family like it?” These are all questions that swirled around your head before you finally decided to give it a try. With all of its wonderful health benefits, You just can't  wait any longer! Did you know that quinoa (pronounced “kin-wah”) is a:

1. complete protein
2. high in iron and fiber
3. naturally gluten-free
4. source of calcium (though not large, it’s great for vegans and those who are lactose-intolerant)
5. great alternative to riceand pasta
6. and pretty easy to cook, that is if you know how to boil water? Directions are right on the bag!

And what better recipe to start with than a mac and cheese-style dish!?! I mean, who doesn’t love the cheesy deliciousness of mac and cheese? My kids and husband could seriously eat it every day, but I can’t help but cringe at what can be found in the standard boxed variety: artificial colors and flavors, preservatives, sodium and who knows what else.

The organic and homemade versions are certainly much better, but that’s still a lot of pasta. So having a healthy alternative is just icing on the cake. This version is not only packed with protein, it gets its gorgeous coloring from carrots of all things! How’s that for nutritious?

This mac and cheese alternative is the perfect side to go along with just about any dish. It’s easy to make, healthy, tasty and adult AND kid-friendly. Plus, the leftovers make for a great school lunch the day after. Simply heat up the leftovers and pack them in a preheated thermos. They’ll still be warm come lunchtime!

Quinoa Mac & Cheese Supercharged!

 

Author:MOMables.com

Serves: 6-8

Ingredients

• 3 medium carrots, diced
• ¼ cup milk
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• 4 cups cooked quinoa (about 1.5 cups uncooked quinoa)
• 1 cup shredded cheddar cheese + extra for topping (optional)

Instructions

1. Preheat oven to 375F.
2. Peel and wash carrots, chop, and steam for 12-15 minutes or until tender (you can also steam them in the microwave).
3. Place cooked carrots, milk, Dijon mustard, and salt inside a blender. Puree until smooth and creamy. Add a little more milk if needed (carrot size can vary) but texture should be smooth, not liquid.
4. In a large bowl, mix quinoa, cheese, and carrot puree until combined. Transfer into a medium, baking dish.
5. Bake 20 minutes, until bubbly. If desired, top with additional shredded cheese and serve immediately.

Quinoa Omelette Breakfast Cups

These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. This recipe is extremely lean, loaded with fiber, contains quinoa and lean protein. To me it is perfect!

Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Also, feel free to shake up the vegetables. I literally used what was in my refrigerator. Other veggies I would add to this if I would have had them on hand would have been:

• Mushrooms
• Spinach
• Broccoli

Enjoy this awesome breakfast recipe! 

This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious.

 

 

Quinoa Omelette Breakfast Cups

Prep time: 10 Minutes – Cook time: 40 Minutes– Total time: 50 Minutes.
Yield: 24 Mini Cups or 12 Regular Cups (+ 1 Ramekin)

Ingredients:

• 2 Cups Cooked and Cooled Quinoa
• 1 Cup Egg Whites
• 2 Whole Eggs
• 2 Cups Diced Veggies (*see my list below)
• 1/2 Cup Daiya Vegan Cheese
• 1 Tbsp Frank’s Red Hot Sauce
• 1/4 Tsp Garlic Salt
• Salt and Pepper (if desired)

Veggie List:

• 1 Cup Mixed Bell Peppers
• 1/4 Cup Onion
• 1/2 Avocado
• 1/2 Cup Cauliflower

Directions:

1. Pre-heat your oven to 350 F.
2. Place eggs and egg whites in a bowl and whisk until blended.
3. Stir in veggies, spices, cheese and quinoa (all other ingredients).
4. Spray your muffin tin with a healthy, non-stick cooking spray.
5. Scoop quinoa omelette mixture evenly into muffin tins.
6. Place in the oven and bake for 40 minutes.
7. I had left-over mixture so I took a ramekin, filled it up with the rest and baked it alongside the muffins. It was the perfect breakfast to reheat for the next day.
8. Remove from oven and let completely cool in muffin tin.
9. Using a knife release the edges of the omelette cups and remove.
10. Serve and enjoy!