Here is a recipe that I found, but I made it in the slow cooker to make it easier for me. I posted below BOTH ways to cook it for you to decided which would work better for YOU and YOUR family.
Black Bean and Quinoa Enchilada Bake
1 cup uncooked quinoa, rinsed
2 cups of water
1 tbsp of olive oil
1 small onion diced
3 garlic cloves minced
1 Jalapeño seeded and minced
1 red pepper seeded and diced
1 cup frozen corn
Juice of 1 small lime
1 tsp of ground cumin
1 tsp of chili powder
1/3 cup chopped cilantro
Salt and pepper to taste
2 15 oz cans of black beans drained and rinsed
2 cups of red enchilada sauce -OR — >I make my own – see below for the recipe!!
1 cups of shredded Mexican cheese
Toppings (optional): Greek Yogurt, Avocado, Olives, Green onions
Homemade Enchilada Sauce
4 tbsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp almond meal
1 14oz can Tomato Sauce (I Pomi Brand it is in a carton and is actually 17oz)
1 1/2 cups water
Mix all dry ingredients together in a small bowl. In a medium saucepan over medium heat, combine tomato sauce, water, and spice mix and stir until well combined. Heat until the sauce is warmed through and as thick as you like (if it starts out thicker than you’d like just add more water). Use wherever you would use enchilada sauce.
Black Bean and Quinoa Enchilada Slow Cooker Directions:
Add in UNcooked quinoa*, onions, corn, cilantro, beans, cumin, chili powder, garlic, fresh juice of 1 lime, 2 cups of water, homemade enchilada sauce (or canned if you need to) and salt and pepper.
Cook on High for 4-6 hours or Low for 6-8 hours
Add toppings of your choice
*the quinoa will cook and fluff up in the slow cooker
Black Bean and Quinoa Enchilada Regular Directions:
Preheat the oven to 350 degrees and spray a 9×13 in pan with cooking spray.
Add quinoa and water to medium saucepan and bring to a boil. Boil for 5 minutes then turn the heat down and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
In a large skillet over medium high heat up the olive oil, add onion, garlic and Jalapeño. Saute until soft, about 5 minutes.
Add peppers and corn and saute for 5 more minutes.
Add lime juice, cumin, chili powder and cilantro. Stir and combine and season with salt and pepper.
In a large mixing bowl stir quinoa and black beans. Add the veggie mixture and combine, stir in 1/2 of the cheese and all of the Enchilada sauce.
Pour the mixture into the 9×13 pan, sprinkle remaining cheese on top. Then cover with foil and bake for 20 minutes, remove foil and bake for 10 minutes longer until cheese is melted and bubbly. Remove and cool!
IF you are doing the fix:
I have seen conflicting ideas here
I measured out 1 yellow and also counted it as 1 red.
BUT I would think
You should fill up a Green and COUNT it as 2 Yellows and 1 Green
(as a similar recipe out of the Fixate Cookbook does the same thing with their Quinoa and Black bean salad)