Quinoa Enchilada Casserole
Recipe from ALWAYS DELICIOUS by David Ludwig, MD, PhD, and Dawn Ludwig
This is one of our favorite recipes from our partnership with George Brown College! We have an on-going collaboration with the school to help train a new generation of chefs in the AH lifestyle. Culinary students John Loui Ricardo and Julius De Guia wowed us with this tasty casserole from their AH class project. This casserole is quick and easy because components can be made ahead and assembled in a matter of minutes . . . but it tastes like it came from a fine restaurant. Our son Benji says that he’ll eat anything that has this enchilada sauce on top!
Quinoa Enchilada Casserole
GBC Students John Loui Ricardo and Julius De GuiaIngredients
Enchilada Sauce
Casserole
Instructions
Make the Enchilada Sauce
Make the Casserole
Notes
Nutrition (Enchilada Casserole Only)
Fat: 21g Carbohydrates: 54g Protein: 20g Calories: 478Nutrition (Full Meal - Phase 1)
Substitute 1 pound extra-firm tofu (drained, pressed with an absorbent towel, crumbled, and seasoned with 3/4 teaspoon salt) or 2 cups cottage cheese for the quinoa. Garnish with 2 tablespoons plain whole-milk Greek yogurt. For dessert, enjoy 1 Chocolate Truffle (Always Delicious pg. 314) Fat: 49% Carbohydrates: 28% Protein: 23% Calories: 636Nutrition (Full Meal - Phase 2 or 3)
Serve with 1/2 serving Baked Tofu (Always Delicious page 175; Chimichurri Variation). For dessert, have 1 cup strawberries. Fat: 41% Carbohydrates: 39% Protein: 20% Calories: 668