IT'S MOVING DAY!!!!!!!!!!!!!!!
ARGH! I am so excited! I have this ginormous container of Quinoa Enchilada Bake because I literally put everything I could from our pantry into a giant mixture of cooked quinoa and baked it. We have been eating it for a week, but it is delicious and it is all we have left in our fridge! Why? BECAUSE WE ARE MOVING TODAY!
We close on our condo this afternoon. That's right! WE ARE GOING TO BE HOMEOWNERS IN 4 HOURS!
I couldn't be more excited and I can't believe I am at this stage of my life. This is amazing! I feel so proud to have a career and the ability to do this and I can't wait to make a home with Bri. Also, it is exactly 4 months until our wedding from today and that also makes me smile from ear to ear.
Quinoa Enchilada Bake
2 cups uncooked quinoa
6 cups water
1 can red enchilada sauce
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can corn, drained
1 onion, sliced
4 tbsp cilantro
4 tsp adobo sauce (from a can of chipotles)
1 tsp pepper
1 tsp chili powder
1 tsp cumin
1 cup (or so...) shredded cheddar cheese
extra cheese (your choice) to sprinkle on top
1. Place quinoa and water in a large pot. Bring to a boil and then lower to a simmer and cook covered for 20 minutes. Fluff with a fork when you are done.
2. While the quinoa is cooking, place the onion slices in a pan with 2 tbsp of oilve oil and cook over medium heat until nice and caramelized.
3. Pour some enchilada sauce in a 13 by 9 inch pan and preheat oven to 350.
4. In a large bowl, place the beans, chickpeas, corn, cooked onion, cilantro, adobo sauce, and all the spices. Toss with the shredded cheddar. Pour the rest of the enchilada sauce over the mixture and toss to combine. 5. Once the quinoa is done, stir in the rest of the ingredients and pour into your prepared pan. Sprinkle the rest of the cheese over the top and cover with tinfoil. Cook for 20 minutes or until cheese is melted.