Quinoa Enchilada Casserole
This quinoa casserole recipe is from our newest book: 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!
This recipe doesn’t have a source of protein – but it’s easy to incorporate some crumbled tempeh, tofu, cottage cheese, or one of our Baked Tofu variations (Always Delicious pg. 175). If you’re not vegetarian, you could also serve this quinoa casserole with beef, shredded chicken, or a few poached eggs.
How Do You Like to Serve Your Quinoa Casserole?
Comment your ideas below or share a picture of your recipe on our Facebook Group – we always love to see what you’re cooking!
Quinoa Enchilada CasseroleGBC Students John Loui Ricardo and Julius De Guia
- 1 tbsp extra-virgin olive oil
- 1 tbsp chili powder, or to taste
- ½ tsp dried Mexican oregano or regular oregano
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 (14.5 ounce can) diced tomatoes
- ¼ tsp salt, or to taste
- ¼ tsp ground black pepper, to taste
- 2 cups cooked quinoa
- 3 tbsp chopped Anaheim or other mild chile (about ½ chile)
- 2 cups cooked beans or drained and rinsed canned beans, such as black beans, chickpeas, pinto beans, or a combination
- 8-9 sprigs cilantro, chopped
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt, or more as needed
- ¼ tsp ground black pepper, or to taste
- 1 cup shredded cheese, such as cheddar or mozzarella
- 1 avocado, diced, for garnish
- 2 roma (plum) tomatoes, diced, for garnish
- Preheat the oven to 375°F.
Make the Enchilada Sauce
- Heat the olive oil in a medium pot over medium heat. Stir together the chili powder, oregano, cumin, garlic powder, and onion powder in a bowl.
- Add the spices to the hot oil all at once. Cook, stirring, for a few seconds to allow the spices to become fragrant and infuse the oil with flavor without burning. Add the tomatoes, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Puree directly in the pot with an immersion blender. (If the sauce is not deep enough to fully immerse the blender and prevent splattering, carefully transfer the sauce to a deep bowl or jar to blend. Return to the pan after blending.)
- Simmer for 5 minutes more to slightly reduce the sauce. Taste and adjust the seasonings. Set aside. (This sauce can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks and reheated for quicker prep.)
Make the Casserole
- In a 9‑inch square casserole dish, combine the quinoa, enchilada sauce, chile, beans, cilantro, cumin, chili powder, salt, pepper, and 3/4 cup of the cheese. Adjust the seasonings. Sprinkle the remaining 1/4 cup cheese evenly over the top.
- Bake until bubbling and the cheese has melted, about 15 minutes.
- Serve immediately, garnished with the avocado and fresh tomato.