Garden Enchilada Bake Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny
- 1 c. quinoa, rinsed and drained
- 1 1/2 c. vegetable broth (or chicken broth)
- 1 15 oz. can tomato sauce, divided
- 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is)
- 1/2 t. dried oregano
- 1 zucchini, shredded and squeezed to release all excess moisture*
- 1/3 c. cream cheese (Could be non-dairy, i.e. Tofutti. I think you could also use Greek yogurt here.)
- 1 clove of garlic, minced
- 1/2 t. cumin
- salt and pepper to taste
- 1 c. cheese, shredded (Optional, could be non-dairy. We like using Monterey Jack or Pepper Jack.)
- 1 3 oz. can sliced olives, drained (or other olives)
- 1 avocado, sliced
- cilantro for garnish (optional)
*Try adding whatever additional fresh veggies you have on hand, including shredded carrots, corn kernels off the cob and/or torn dark, leafy greens
Preheat oven to 375 degrees.
In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked.
Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.
Transfer mixture to a casserole dish (2 qt.) that has been lightly spritzed with olive oil or cooking spray.
Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly. To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.
Garnish with avocado slices and fresh cilantro, if desired.
( You could make two and stick one in your freezer for later.)