ENCHILADA QUINOA CASSEROLE

Ingredients:

• 1 cup quinoa, dry
• 10 oz enchilada sauce (Whole Foods has GF and non­GMO)
• 1 can (4.5 oz) of green chiles
• 1 can (4-5 oz) of sliced black olives
• 1/2 cup canned organic black beans drained and rinsed
• 2 T organic fresh cilantro leaves chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• salt & pepper to taste
• 6 oz Daiya cheddar shredded (optional)
• 6 oz Daiya mozzarella shredded (optional)

Directions:

• Cook quinoa ­­(ratio is 1 cup dry in 1.5 cups water).
• Heat oven to 375.
• Lightly grease with coconut oil a square or rectangle glass baking dish.
• In a large bowl, mix together the quinoa, enchilada sauce, green chiles, olives, black beans, cilantro, cumin, chili powder, salt and pepper.
• Mix in 1/2 cup cheddar and 1/2 cup mozzarella cheeses.
• Spread this mixture into the baking dish and then top with more cheese as desired.
• Bake in oven for 15-20 minutes or until the cheese is melty.
• Garnish with avocado slices and tomato if desired.

(This photo is not what it looks like, but I didn’t take a photo of it last time we cooked it, so you’re getting this stock photo of a delicious quinoa plate instead!) :)

*Recipe adapted from JanieGarber.com