It looked so delicious in the video (see below) I just had to give it a try. Unfortunately, I couldn’t add cheese, as I still haven’t been able to locate any dairy-free and soy-free cheese!
J & J kitchen episode: https://www.youtube.com/watch?v=vT8a_9ZDMH4
- Quinoa (1 cup)
- Water (2 cups)
- Red pepper
- Lime (juice)
- Garlic (3 cloves)
- Chilli powder
- Salt and pepper
- Black beans (15 oz)
- Enchilada sauce
- Topping suggestions: Sliced green onions, avocado slices, sour cream,
Put the quinoa and water in a saucepan and bring to a boil. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
Fry the pepper, onion and garlic for 5 minutes. Add the lime juice, cumin, chili powder, coriander, salt and pepper.
In a large bowl, combine the quinoa and black beans. Add the vegetable mixture and stir. Pour in the enchilada sauce. Add half the cheese. Stir well.
Pour into a baking dish. Top with remaining cheese. Cover with foil. Bake for 20 minutes at 160, then remove foil and bake for additional 10 minutes. Garnish with toppings, if desired. Serve warm.