I could not WAIT to share this recipe!! Ive been getting a lot of request for quick easy meals- that would also be good for lunch and so I thought of this enchilada quinoa! I’ve been wanting to make this for a while but kept thinking there are enough “mexican quinoa” recipes flooding the internet but whatever, I decided to go for it anyway and boy am I glad I did!
I am not a huge fan of quinoa but this- I could eat over and over. I mean if you let me put sour cream in something- I’ll eat pretty much all of it in one sitting! The best part of this dish is that it has simple ingredients and is made in ONE PAN!!!
I kept it super simple and it literally tastes like enchiladas- this is coming from someone whose favorite part of enchiladas is the tortillas soaked in enchilada sauce!! So yeah, you will not miss any of that in this creamy comforting goodness ! Feel free to make it more of a meal by adding some veggies, beans or corn but its great as is too!
One Pan Enchilada Quinoa
Yield 2-4 Servings
2 10 oz. cans Old El Paso Enchilada Sauce
1 cup quinoa, uncooked
1 small onion, diced
1 small red bell pepper, diced
1 jalapeno, diced small
1/2 tsp cumin seeds
1 Tbsp Taco Seasoning
1/4 cup chopped scallions
2 cloves garlic, minced
2 tbsp oil
2 Tbsp Sour Cream
1/4 cup shredded mexican blend cheese
Optional Add In's: Few Dashes Hot Sauce, Cilantro, Black Beans, Corn.
- Heat a large skillet or pot over medium high heat and add oil.
- Add cumin to the pan and let splutter. Add jalapeños and cook for about 1 minute.
- Add onions, peppers, garlic and taco seasoning to the pan and saute until onions and peppers are slightly softened.
- Add quinoa, enchilada sauce and bring to a boil. Reduce heat to low, cover lid and let cook for about 15 minutes. Check in between and stir if necessary (add splash of water if needed).
- Once the quinoa has cooked, add in the scallions, cheese, sour cream and serve immediately while hot!
You can also bake this with cheese blend on top in oven or microwave it for a min! Another version I am itching to give a try is to use local Indian millets like Broken Wheat (Dalia), Pearl Millet (Bajra), Sorghum (Jowar), Foxtail Millet (Kang/Kangni) etc!!!
Is the quinoa uncooked when you add it? Or do you cook it separate and then add
Hey its uncooked!
Hey! What size did you use for sauce ?
Hey they are 10 oz. cans!
We ate this with the leftover avocado/cilantro chutney from the masala hash browns recipe and it was super yummy & healthy! Thanks!
OOH! that sounds so good!
I know you’ve said to serve this immediately, but any chance this can be made in advance and then served later? And only add the scallions, cheese, and sour cream when it’s reheated upon serving? Thanks!
This was amazing Palak! I am usually not a fan of quinoa but I was so surprised at how easy this was and how great it tasted! My family enjoyed it as well, thanks for sharing!
I live in India and we do not get ready made enchilada sauce. Could you please recommend another option or how to make the sauce? Thank you!
[…] there, I made another quinoa dish – Enchilada quinoa. It is a tasty combination of the staple ingredients – onions, jalapeños, garlic and bell […]
Just wanted to say this is an amazing recipe! My lil foodie babies asked for seconds! So simple, delicious and healthy ☺️
Made this for dinner tonight- DELISH! This will become a weekly staple for sure. I added 1 cup roasted corn from Trader Joe’s!
Delicious!! I added black beans and corn. Thank you as always!