Happy Saturday everyone!
Here lately I have been so busy with Christmas-y things that I have been slacking in the blogging department, haha! I think one of my gifts is glaring at me…
This morning I had a delicious Green Pineapple Smoothie! Here lately I have been changing up my recipe a bit though, I’ve been adding more ice and more yogurt for thicker smoothies.
I knew I was going to be eating out a couple of times today so I wanted to start the day off right. I also did some yoga to help stretch out my hamstrings. Running gets my lower back and hamstrings so tight, yoga is the only thing that helps. I LOVE this video, it always makes me feel “unstuck” for lack of a better term! 🙂
This week I made this Quinoa Enchilada Bake. It was SO good. It was probably the best quinoa dish I have ever made!
It’s filling, cheesy, and full of flavor. Not to mention it’s something fun and different! Plus it’s super simple. I garnished mine with fresh avocado and roma tomato. The fresh veggies on top really made it shine, don’t skip them!
Quinoa Enchilada Bake
- 1 cup quinoa
- 1/2 cup corn
- 1/2 cup black beans (drained and rinsed)
- 1 can (4.5 oz) diced green chiles
- 3/4 can (19 oz) red enchilada sauce
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt and pepper to taste
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1 avocado, diced (for garnish)
- 1 roma tomato, diced (for garnish)
Rinse and cook quinoa with 2 cups of water according to package directions (I use a rice cooker). Once quinoa is cooked, combine in a large mixing bowl with corn, beans, chiles, enchilada sause, cumin, chili powder, salt and pepper. Then stir in 1/2 cup of each cheese. Pour mixture into a greased 8×8 casserole dish and cover the top with remaining cheeses. Bake at 375 for 15 minutes or until cheese is melted and bubbly. Garnish with avocado and tomato, and enjoy! 🙂
I did not use the entire can of sauce for this recipe because I thought it tasted better cut back a bit, but you can totally add the whole thing if you desire! This makes 6 servings, at 285 calories a piece. I know, holy moly. It is a lot of super filling food for very few calories! This is making it into my weekly rotation for sure. One of the best things about this recipe is that it’s stuff I usually have on hand anyway, so it’s a perfect weeknight meal that requires very little effort.
Have a healthy happy weekend y’all! 🙂