1 cup Quinoa
1 can (10 oz.) Mild enchilada sauce
1 can (4.5 oz.) chopped green chilies, drained
1/2 cup corn (frozen or canned)
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and ground pepper to taste
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 avocado peeled and diced
1 tomato diced
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees.
Lightly oil an 8x8 baking dish or coat with nonstick spray
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder. Season with salt and pepper to taste. Stir in 1/2 cup of the cheddar and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheese is melted, about 15 minutes.
Garnish with avocado and tomato and serve.
(Adding shredded chicken to this dish makes it a great dish for dinner.)