|10 min||30 min||6|
|1 cup||Quinoa, uncooked|
|1 can (10oz)||Enchilada sauce, canned (mild)|
|1 can (4oz)||Green chiles, canned (drained, chopped)|
|1/2 cup||Frozen yellow corn kernels (or canned)|
|1/2 cup||Black beans, canned (drained, rinsed)|
|2 tbsp||Cilantro (coriander) (chopped)|
|1/2 tsp||Chili powder|
|1 pinch||Kosher salt|
|1 dash||Black pepper|
|3/4 cup shredded||Cheddar cheese, reduced fat (18%)|
|3/4 cup, shredded||Mozzarella cheese, partially skimmed (divided)|
|1 avocado(s)||Avocado (peeled, diced)|
|1 tomato||Roma tomatoes (diced)|
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 8×8 or 2 quart 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.