Ingredients

The following ingredients have 9 Servings
  • 1 cup uncooked quinoa (rinsed)
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 10 cups packed fresh spinach leaves
  • Juice of 1 small lime
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/3 cup chopped cilantro
  • 2 10 oz cans green chile enchilada sauce
  • 1/2 cup reduced fat sour cream (or plain Greek yogurt)
  • 1 4 oz can diced green chiles
  • 1 15 oz can white beans, drained and rinsed
  • 2 cups shredded Pepper Jack or Monterey Jack Cheese
  • Salt and black pepper (to taste)
  • 1 avocado (diced, for garnish, if desired)
  • Extra chopped cilantro (for garnish, if desired)

Instruction

  • 1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
  • 2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
  • 3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add the spinach and cook for about 5 minutes, our until spinach shrinks down. It will shrink down a lot. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine.
  • 4. In a large bowl, add the cooked quinoa. Add the enchilada sauce, sour cream, diced green chiles, spinach and white beans. Gently stir until combined. Stir in 1 cup of the shredded cheese.
  • 5.Pour the quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10-15 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with avocado and cilantro, if desired. Serve warm.
  • Note-this recipe freezes well!