Enchilada Quinoa Bowls – Quick, easy, and delicious!
Be sure to try homemade enchilada sauce for extra-yummy results.
These Enchilada Quinoa Bowls were no exception. Healthy, protein-packed, and done in no time…all my favorite things. It was warm and hearty, but to freshen things up, I topped it with baby tomatoes and avocado. Mind = Blown. I couldn’t eat it any other way!
Notes on the recipe:
I really love homemade enchilada sauce. This is our recipe. You can control the heat by adding more or less chipotle pepper. (also note that the recipe calls for 1/2-1 PEPPER not 1/2-1 CAN.) Store-bought also works like a charm. Just choose your favorite. If you need a gluten free sauce, Hatch makes a good one.
Fitting your dietary needs. This recipe is already gluten and dairy free. You can make it vegan by leaving out the chicken (you could add corn or more beans in its place). Or, you can add some cheese to the top if you prefer.
Make-ahead tips: For really speedy prep, cook your quinoa ahead of time. This is easier than you think. If I have a little bit of time in the morning (while I’m eating breakfast and unloading the dishwasher) or the night before (while we’re watching a show or cleaning up dinner), I set some on the stovetop to cook. It only takes about 20 minutes and almost no attention to cook the quinoa. (This is my favorite method for getting light, fluffy quinoa).
Incidentally, if you’re making homemade enchilada sauce, you can make it in 5 minutes while the quinoa is cooking. It literally only takes 5 minutes. Pop those two things in the fridge and your dinner time assembly will be lightning fast.
If the quinoa is cooked and my sauce is ready to go (either pre-made homemade stuff or from a can), I can get home at 4:45 and have dinner on the table by 5:00pm. Really. You just have to stir the ingredients together on the stove and warm it up. Cut up some fruit or mix up a salad and your dinner is ready.
Or, go casserole. Casseroles have gotten a bad reputation, but you can absolutely mix this up and put it in an 8×8 or 2 quart dish. Bake it at 375 for 20-30 minutes to heat it through and serve it that way. I have no doubt it would be awesome with cheese melted on top. (I miss you, cheese!)
Like this recipe? You might also like:
- Strawberry Watermelon Popsicles
- Mexican Stuffed Peppers with Quinoa and Black Beans
- Chipotle Sweet Potato Burrito Bowls
This speedy all-in-one dinner is great for busy weeknights.
- 2–3 cups cooked quinoa (from 1 cup uncooked)
- 8oz cooked chicken, shredded or cubed (optional)
- 1 (15oz) can black beans, drained and rinsed (about 2 cups)
- 2–3 cups enchilada sauce (homemade, or canned)
- 1 green onion, sliced
- 1/4–1/2 cup fresh cilantro, minced
- You favorite taco toppings! Avocado, guacamole, sour cream, cheese, tomatoes, lettuce, etc.
- In a large skillet, stir together quinoa, chicken, beans, and 2 cups of enchilada sauce over medium heat until heated through and starting to bubble.
- Stir in green onion, cilantro, and additional enchilada sauce (as desired).
- Top with your favorite toppings! My favorite is avocado or guacamole. You might like cheese and sour cream.