- 1 cup quinoa
- 2 cups water or vegetable stock
- Salt and pepper, to taste
- 1 1/2 cups green enchilada sauce
- 1 (4-ounce) can chopped green chiles, drained
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups shredded Mexican blend cheese
- 1 avocado, diced
- 1 tomato, diced
- Sour cream, for serving
Rinse quinoa thoroughly in a fine sieve and drain. Bring water or stock and a generous pinch of salt to a boil in a saucepan; add quinoa and return to a boil. Stir, cover and reduce the heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff with a fork and let cool slightly.
In a large bowl, combine quinoa, enchilada sauce, green chiles, beans, corn, chili powder, cumin, coriander and cilantro; season with salt and pepper. Stir in half of the cheese.
Spread mixture in a 2-quart baking dish; top with remaining cheese.
To bake right away: Preheat oven to 375° F. Wrap casserole in foil and bake, covered, for about 30 minutes. Remove foil and bake until cheese is bubbly and beginning to lightly brown, another 5 to 10 minutes. Serve with diced avocados, tomatoes and sour cream.
If freezing: Allow mixture to cool, wrap dish in foil, label and freeze. To bake after freezing, preheat oven to 375° F. Bake casserole, covered and unthawed, for about 50 minutes. Remove foil and bake until cheese is bubbly, about 10 additional minutes. Serve with diced avocados, tomatoes and sour cream.