So, here is my first recipe for the blog!  It is not paleo but it is gluten free.  It was a huge hit with the family and it is a great meal that is affordable and easy.

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 6 servings

Ingredients

1 cup quinoa

    1 can (10-ounce) enchilada sauce (I used organic brand from Hyvee)

    1 can (4.5-ounce)  chopped green chiles, drained

    1/2 cup canned corn kernels, drained ( I used frozen corn)

    1/2 cup canned black beans, drained and rinsed ( I used a whole can)

    2 tablespoons chopped fresh cilantro leaves

    1/2 teaspoon cumin

    1/2 teaspoon chili powder

    Kosher salt and freshly ground black pepper, to taste

    3/4 cup shredded cheddar cheese, divided

    3/4 cup shredded mozzarella cheese, divided

    1 avocado, halved, seeded, peeled and diced

    1 Roma tomato, diced

Instructions

    In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

    Preheat oven to 375 degrees F. Lightly oil an 9x13 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 cheddar cheese 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 cheeses have melted, about 15 minutes.

    Serve immediately, garnished with avocado and tomato, if desired.

This was probably one of my favorite meals! It is from the blog darndelicious (acutally it is damndelicious.net….sorry mom, I have to give credit to the right site!)

Serve this puppy with a nice big salad and you have yourself a meal! Now go enjoy some food and family!