From: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield:6 servings
Ingredients
1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup shredded mozzarella cheese
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
Instructions
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 8x8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cumin and chili powder; season with salt and pepper, to taste. Stir cheese.
Spread quinoa mixture into the prepared baking dish.
Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.
Sunday, August 9, 2015
Greens-and-butternut-squash-salad
From: http://www.amysglutenfreepantry.com/recipes/salads/greens-and-butternut-squash-salad/
Prep time: 15 minutes
Total time: 45 minutes
Yield: enough for several large salads
baby greens 1 2 1/2 – 3 lb.
butternut squash peeled, seeded and cut into 1 inch slices
1 T olive oil
1 tsp. salt
1/2 tsp. pepper
sprinkle of goat cheese (optional)
Balsamic Vinaigrette (recipe follows)
Preheat oven to 400 degrees. Place butternut squash on a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper and mix thoroughly with your hands to distribute the oil and spices. Roast squash until fork tender (about 20-30 minutes) and cool. Plate up a handful of baby greens. Place several piece of squash atop and drizzle with Balsamic Vinaigrette. Add a sprinkle of goat cheese if you’re so inclined and serve.
Balsamic Vinaigrette
Prep time: 3 minutes
Total time: 5 minutes
Special equipment: mini processor optional
Yield: just over 1/2 cup
1/2 c. olive oil
3 T balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1/4 tsp. each salt and pepper
several teaspoons of water to thin, if needed
1.Place all ingredients into mini processor and process for 15 seconds. Thin with water if needed.
2.If using jar, place all ingredients into jar, affix lid tightly and shake vigorously. You can also simply whisk all these ingredients together in a bowl. Store in refrigerator.
Prep time: 15 minutes
Total time: 45 minutes
Yield: enough for several large salads
baby greens 1 2 1/2 – 3 lb.
butternut squash peeled, seeded and cut into 1 inch slices
1 T olive oil
1 tsp. salt
1/2 tsp. pepper
sprinkle of goat cheese (optional)
Balsamic Vinaigrette (recipe follows)
Preheat oven to 400 degrees. Place butternut squash on a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper and mix thoroughly with your hands to distribute the oil and spices. Roast squash until fork tender (about 20-30 minutes) and cool. Plate up a handful of baby greens. Place several piece of squash atop and drizzle with Balsamic Vinaigrette. Add a sprinkle of goat cheese if you’re so inclined and serve.
Balsamic Vinaigrette
Prep time: 3 minutes
Total time: 5 minutes
Special equipment: mini processor optional
Yield: just over 1/2 cup
1/2 c. olive oil
3 T balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, crushed
1/4 tsp. each salt and pepper
several teaspoons of water to thin, if needed
1.Place all ingredients into mini processor and process for 15 seconds. Thin with water if needed.
2.If using jar, place all ingredients into jar, affix lid tightly and shake vigorously. You can also simply whisk all these ingredients together in a bowl. Store in refrigerator.
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