Quinoa Enchilada Bake

Original recipe from:  Two Peas and Their Pod

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

My version (changed due to supply in our kitchen)

1 cup uncooked quinoa, rinsed
2 cups water
Boil for 5 minutes, cook on low, covered 15 minutes

1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, minced
equiv. of 2 colored peppers, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
1 can red beans, drained and rinsed
1 can vegetarian refried beans
leftover hamburger (1/2 lb...)
1 small can crushed tomatoes
1 cup medium salsa
1-2 cups shredded cheese (part mixed in and part on top)
Toppings: Sliced green onions, avocado slices, sour cream, optional

Saute veggies with oil and spices.  Mix together all ingredients, leaving some cheese out.  Bake in 9x13 pan at 350 degrees for 20 minutes.  Top with remaining cheese, bake 10 more minutes.  Let set 10 minutes then serve with optional toppings.  Tortillas are nice as well if you want to make it into a burrito sort of thing. 

It will feed our family of 5 3 meals!  You could spice it up with additional salsa or switching the crushed tomatoes with salsa.  I have found though that the milder I make things the more kids take to it.  So, I have decided that we can add spice on the side!