It’s Manic Monday Mixer time! I’m honored to be co-hosting with Great Contradictions, aka my fabulous Twitter friend, @hippie_mom.
I figured, what’s one more thing to do before I leave for BlogHer, right? My first BlogHer. As in, I am going to be on a plane in 48 hours and am still stalking the UPS man (what can brown do for you) for things that I need. I’m really exciting about meeting my bloggy friends, soaking in the California sunshine, going to the parties, and yes, maybe even one or two of the sessions. I’ve even signed myself up for the Together Counts 5k, after dragging myself (and my daughter that I will be babywearing) all around the Gaslamp district the night before.
I’ve been asked to share a recipe, and naturally the first one that came to mind was my friend Julie’s Quinoa Enchiladas. Really, they are divine. Super easy to make, super easy to double (which I do often – yay batch for the freezer!) And much to Natalie’s delight, yes, it’s GLUTEN FREE!
¾ cup uncooked quinoa
1 Tbsp of oil* (I use olive oil most of the time)
1/2 cup chopped onion*
1 ½ cup vegetable broth or water
1 cup frozen corn*
1/2 cup sliced olives*
1 1/4 cup shredded cheddar cheese*
1-2 cans of enchilada mix depending on how saucy you want them
4-6 8-inch tortillas (or bigger if you’re using a bigger pan)
*These are guesses on how much I use. I cook by handfuls, dumps, pinches and shakes. We love olives, onions and cheese so I’m a bit heavy handed with these too. You figure out what you like.
1. Put the uncooked quinoa in a pot and warm it on medium-high heat until it starts to snap and becomes fragrant, probably around 5 minutes or so. Dump it into a fine sieve and rinse in tap water. Set it aside.
2. Heat the oil in the same pot you were just using (no worries if there’s some quinoa pieces in there) over medium heat. Stir in 1/3 cup of the onions and sauté until lightly browned.
3. Add the drained quinoa to the pot with the onions and add the vegetable broth (I use water and “Better than Bouillon” which I always have on hand, you could use any broth or even just water but I like the richness of the broth flavoring). Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.
4. Stir frozen corn into the saucepan and continue to simmer for about 5 more minutes until everything is heated through and the moisture is absorbed. The quinoa shouldn’t be dry but also shouldn’t be saucy.
5. Add in 1/3 cup of the olives and 1 cup of the cheddar. Stir until everything is mixed in.
6. Warm the can(s) of sauce on medium-low heat. If you’re using a powder mix, prepare it per the instructions. An alternative, if you find the sauces to be too salty is to mix one can of enchilada sauce with 1 can of tomato sauce
7. Preheat oven to 350°
8. Pour some of the enchilada sauce into your quinoa mixture. I usually dump around 1/3 of a cup I think. It makes it all a bit gooey which is how I like my enchiladas.
9. Pour about ¼ of what remains into the bottom of an 8×8 baking pan. I use glass, not sure if it matters.
10. Warm a tortilla in a nonstick skillet over low heat until it becomes pliable.
11. Spoon some of the quinoa mixture onto the tortilla (I fill them up pretty fat). Roll the tortilla and place it at one end in the baking dish.
12. Repeat steps 9 & 10 until you have filled your baking dish
13. Pour the rest of the enchilada sauce over the top taking care to cover everything.
14. Sprinkle the remaining cheese, onions and olives over the top
15. Bake for 15 minutes and serve hot.
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Thank you for hopping and enjoy Julie’s Enchiladas!