Have you ever stumbled upon a dish that’s like a warm hug in the form of food? This cheesy quinoa enchilada bake is my go-to when I need a comfort meal that’s both nourishing and ridiculously easy to whip up.
Loaded with nutritious quinoa and vibrant broccoli, this enchilada casserole is a hearty, vegetarian delight. I love how the black beans add protein, while bell peppers and corn bring a sweet crunch.
With flavorings like cumin, all layered under melted cheese, this dish is both wholesome and satisfying.
Broccoli Quinoa Enchilada Casserole Recipe Ingredients
- Quinoa: A high-protein, gluten-free grain rich in fiber and essential amino acids.
- Broccoli: Packed with vitamins C and K, fiber, and antioxidants for healthy digestion.
- Black Beans: Excellent source of protein and fiber, promoting heart health and satiety.
- Bell Pepper: Offers vitamin C and antioxidants, adding a subtle sweetness to dishes.
- Enchilada Sauce: Adds a flavorful, spicy kick with its blend of chilies and spices.
- Cumin: An aromatic spice that enhances the dish with earthy, warm flavors.
- Cilantro: Fresh and vibrant herb adding a burst of flavor and essential nutrients.
Broccoli Quinoa Enchilada Casserole Recipe Ingredient Quantities
“`html
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium head broccoli, cut into small florets
- 1 1/2 cups enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- Salt and pepper, to taste
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro, for serving
- Avocado slices, for serving
- Lime wedges, for serving
“`
How to Make this Broccoli Quinoa Enchilada Casserole Recipe
1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then lower the heat to a simmer and cover. Cook for about 15 minutes until the quinoa is fluffy and water is absorbed. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
4. Add the diced bell pepper and broccoli florets to the skillet. Cook for about 4-5 minutes until vegetables are tender.
5. Stir in the enchilada sauce, black beans, corn, cooked quinoa, ground cumin, chili powder, salt, and pepper. Mix well to combine.
6. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
7. Sprinkle the shredded cheese over the top of the casserole.
8. Cover with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes.
10. Serve warm, topped with chopped fresh cilantro, avocado slices, and lime wedges on the side.
Broccoli Quinoa Enchilada Casserole Recipe Equipment Needed
1. Oven
2. Medium saucepan with lid
3. Large skillet
4. Mixing spoon
5. Knife
6. Cutting board
7. 9×13-inch baking dish
8. Aluminum foil
9. Measuring cups
10. Measuring spoons
FAQ
- Q: Can I use another type of grain instead of quinoa?
A: Yes, you can substitute quinoa with brown rice or farro for a different texture and flavor. - Q: Is it possible to make this casserole vegan?
A: Absolutely! Simply omit the cheese or use a plant-based cheese alternative to make the dish vegan. - Q: Can I prepare this casserole in advance?
A: Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the baking time if baking straight from the refrigerator. - Q: How can I make the casserole spicier?
A: To add more heat, include additional chili powder, a diced jalapeño, or use a spicy variety of enchilada sauce. - Q: Can this casserole be frozen?
A: Yes, you can freeze the casserole after baking. Allow it to cool completely, cover it tightly, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through. - Q: Are there any garnishes you recommend besides cilantro and avocado?
A: You can also top the casserole with diced tomatoes, sliced green onions, or a dollop of sour cream. - Q: What can I serve with this casserole?
A: This casserole pairs well with a side salad, tortilla chips, or a simple salsa for a complete meal.
Broccoli Quinoa Enchilada Casserole Recipe Substitutions and Variations
“`html
- 1 cup quinoa could be replaced with 1 cup of brown rice, cooked according to package instructions.
- 2 cups water or vegetable broth can be substituted with 2 cups chicken broth, if not making a vegetarian dish.
- 1 tablespoon olive oil can be replaced with 1 tablespoon coconut oil for a subtle flavor difference.
- 1 small onion, diced, could be substituted with 1 cup diced leeks for a milder taste.
- 1 medium head broccoli can be replaced with 1 medium head cauliflower, cut into small florets.
“`
Pro Tips
1. Rinse the Quinoa Thoroughly: Make sure you rinse the quinoa under cold water before cooking. This helps remove the saponin coating, which can give it a bitter taste.
2. Enhance Flavor with Broth: Use vegetable broth instead of water to cook the quinoa. This will add extra flavor and depth to the overall dish.
3. Roast the Vegetables: For an added layer of flavor, consider roasting the bell pepper and broccoli in the oven with a little olive oil, salt, and pepper before adding them to the skillet.
4. Cheese Variation: Try mixing different types of cheese like mozzarella or pepper jack with cheddar for a unique flavor blend. If you want a little spice, a sprinkle of jalapeño slices in the cheese layer can add a nice kick.
5. Garnish with Fresh Ingredients: Right before serving, garnish with freshly chopped cilantro and squeeze a bit of lime juice over each serving. This will enhance the freshness and provide a lovely contrast to the warm, savory flavors of the casserole.
Broccoli Quinoa Enchilada Casserole Recipe
My favorite Broccoli Quinoa Enchilada Casserole Recipe
Equipment Needed:
1. Oven
2. Medium saucepan with lid
3. Large skillet
4. Mixing spoon
5. Knife
6. Cutting board
7. 9×13-inch baking dish
8. Aluminum foil
9. Measuring cups
10. Measuring spoons
Ingredients:
“`html
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium head broccoli, cut into small florets
- 1 1/2 cups enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- Salt and pepper, to taste
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro, for serving
- Avocado slices, for serving
- Lime wedges, for serving
“`
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then lower the heat to a simmer and cover. Cook for about 15 minutes until the quinoa is fluffy and water is absorbed. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute.
4. Add the diced bell pepper and broccoli florets to the skillet. Cook for about 4-5 minutes until vegetables are tender.
5. Stir in the enchilada sauce, black beans, corn, cooked quinoa, ground cumin, chili powder, salt, and pepper. Mix well to combine.
6. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
7. Sprinkle the shredded cheese over the top of the casserole.
8. Cover with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes.
10. Serve warm, topped with chopped fresh cilantro, avocado slices, and lime wedges on the side.