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Quinoa Enchilada Bake
Quinoa Enchilada Bake

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We hope you got insight from reading it, now let’s go back to quinoa enchilada bake recipe. You can have quinoa enchilada bake using 35 ingredients and 18 steps. Here is how you do that.

The ingredients needed to make Quinoa Enchilada Bake:
  1. Provide For Quinoa Enchilada-
  2. Get 1/2 cup raw quinoa grains
  3. Get 1 cup water
  4. Get 1 cup Homemade Enchilada sauce
  5. Take For Vegetable filling-
  6. Get 1/4 cup mixed cheese, grated
  7. Provide For Filling-
  8. Get 1 Onion finely chopped
  9. Use Few Garlic finely chopped
  10. You need 2 teaspoons oil
  11. Use as required Boiled Kidney beans
  12. Prepare as required Boiled green peas
  13. Take as required Boiled sweet corn
  14. Prepare 1/4 cup cubed Carrot
  15. Use 1/4 cup cubed capsicum
  16. Get 3-4 Baby corn, sliced
  17. Use 1/2 Zucchini diced
  18. Provide 3-4 button Mushrooms, sliced
  19. Get 1/4 cup Brocolli chopped into florets
  20. Get as per taste Salt
  21. You need 1 teaspoon Cumin powder
  22. Prepare 1/2 teaspoon Oregano
  23. Provide 1/2 teaspoon Black pepper powder
  24. Take 1/4 cup chopped coriander
  25. Prepare 2 tablespoons mixed cheese, grated
  26. Take 1 teaspoon lemon juice
  27. Provide for Enchilada Sauce-
  28. Get 2 teaspoons oil
  29. Take 1 tablespoon wheat flour
  30. Get 4-6 dry red chillies
  31. Get 3-4 garlic cloves
  32. You need 4-5 tomatoes
  33. You need as per taste Salt
  34. Take 1 teaspoon Cumin powder
  35. Use 1/2 teaspoon Red chilli powder
Instructions to make Quinoa Enchilada Bake:
  1. Rub, wash and rinse the quinoa grains thoroughly, at least 2-3 times. Soak it in some water (for at least 10 minutes, you may also soak until 1 hour) and discard the water.
  2. Add the drained grains in a pressure cooker and add water to cook and take 1 whistle. Let the cooker completely. Quinoa is cooked and ready to use in your recipes.
  3. Soak kidney beans overnight and boil in pressure cooker. I took 5-6 whistles.
  4. Dry roast red chillies add water and boil it. Remove from gas and let it soak for 15 minutes, add to mixer jar.
  5. Make 2 slits across the tomatoes and put in boiling water, cover and boil for 5-10 minutes. Once the skin starts to come off, switch off the flame.
  6. Add garlic to the mixer pot, blanched and peeled tomatoes and make a smooth puree.
  7. For the sauce, heat oil in a pan and add flour, fry it.
  8. Once the flour cooks, add chilli powder and stir on low flame.
  9. Once chilli powder cooks add the prepared puree.
  10. Stir and add 1/2 cup of leftover extra water after boiling tomatoes.
  11. Add cumin powder and salt and mix well.
  12. Let the sauce boil and get thick enough. Switch off flame and let it cool. The Enchilada sauce is ready to use in your recipe
  13. Saute vegetables, starting by frying onions and garlic. Add mushrooms, carrots, baby corn, zucchini all chopped and siced in even size pieces. Saute well.
  14. Add other veggies, like broccoli and cook. Now add kidney beans, boiled, corn and peas, some capsicum.
  15. Add coriander, salt, pepper powder and cumin powder, also some oregano. Mix cheese and cooked quinoa.
  16. Mix the prepared Enchilada sauce and the lemon juice.
  17. Pour in a casserole or a glass tray. Sprinkle some cheese on top.
  18. Bake in a preheated oven, set @180°C for 20 minutes. Serve hot and enjoy this healthy meal.

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