Cooking Quinoa
1 cup quinoa
2 cups of water
In the morning, I will soak quinoa in enough water to cover it. Next, I add a hint of lemon or lime juice (as an acid). I then allow it to soak. After I’ve let it soak for 5 hours. I rinse the quinoa in a colander very well or a mesh strainer. This allows the quinoa to be able to sprout and it is easier to digest.
In a large saucepan add water. Cook on medium high until the water begins to boil. Add quinoa, cover and reduce heat and let it cook for 15-20 minutes. Fluff with fork.
I personally, no longer cook it this way since I use an Instant Pot. I dump the water and quinoa in my pot with a tsp of grapeseed oil. I cook on the grain setting for 8 minutes and it is done to perfection.
Once your quinoa is ready it makes 3 cups.
Enchilada Casserole Recipe
INGREDIENTS:
3 cups of cooked quinoa
1 package of Enchilada sauce -We have found that Frontera has the best ingredient list. (red or green sauce)
1 small can of Green chilies OR 1/2 can Rotel
1/2 cup frozen organic, non-gmo corn
1/2 cup black beans–drained and rinsed –I make large batches of beans and freeze them. We pull them out for these kinds of meals.
2 T chopped fresh cilantro
1/2 tsp cumin OR 1 drop of Cumin oil
1/2 tsp chili powder
1 drop of Lime essential oil
**If dairy works well for your family then you can add 3/4 cup Mozzarella cheese, divided and 3/4 of cheddar cheese, divided
1 avocado-
2-3 Roma tomatoes
In a mixing bowl, add quinoa, enchilada sauce, green chilies, frozen corn, black beans, cilantro, cumin, chili powder, and lime. Here you would add 1/2 of both cheeses. Stir together all of the ingredients.
Smear the mixture in a 8×10 glass baking dish.(if you double then a 10×13) Add remainder cheese, place in a 350 degree oven for 15 minutes.
We used to make this recipe with cheese BUT now our family feels better without it. It is still a wonderful recipe with or without cheese. The pictures show it without the extra cheese. When serving slice an avocado and tomatoes and serve a top. Enjoy!
Our family adds a hint of nutritional yeast scattered over each serving to give it a mild cheese flavor and some extra B-Vitamins.
We have a family of 6, we double this recipe!
