Creamy and delicious, this Enchilada Quinoa Skillet is a healthy, quick, vegetarian meal that your whole family is sure to love. It can be conveniently made in one skillet in less than 30 minutes.
Ingredients
- 3 tbsp olive oil
- 1 lg yellow onion
- 4 cloves garlic
- 1 inch piece of ginger
- 2 stalks celery
- 2 carrots
- 1 orange bell pepper
- 1.5 cups uncooked quinoa
- 1 cup veg stock
- 2 cups enchilada sauce
- 1 15.5 oz can fire roasted tomatoes
- 1 15 oz can pinto beans
- 2 cups grated cheddar cheese
- OPTIONAL: 1 jalapeño
- OPTIONAL: 1-2 Tbsp of Parsley
- OPTIONAL: Avocado
Instructions
- Peel and chop up the onion, ginger, and garlic.
- Add the olive oil and the chopped onion, ginger, and garlic to a heavy bottom pan set on a stovetop set at medium flame/heat and let sauté for about 8 minutes. Make sure to stir often so the onion, ginger, and garlic do not get burned.
- While the onion, ginger, and garlic are sautéing, wash and chop up the celery, carrots, and bell pepper.
- Add these to the pan and stir well for a minute.
- Then, turn up the heat/flame on the stove and add in the enchilada sauce, vegetable stock, fire-roasted tomatoes, and uncooked quinoa, and bring to a boil.
- Then cover the enchilada quinoa and lower the flame to low/medium and let cook for 15 minutes.
- When ready, remove the pan from the stove and remove the cover.
- Then add in the cheddar cheese and stir well.
- Top with diced jalapeños, parsley, and avocado, and enjoy!
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 27mg | Sodium: 650mg | Fiber: 13g | Sugar: 7g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.