Quinoa Stuffed Sweet Potatoes

Man were these good! They are also filling.  :)

The kids and hubs gobbled them up!  :)

They really weren't super hard to make...

 Bake sweet potatoes and scoop out some in the middle....

 Cook quinoa (I used a combo red and white) and sauteed onions, black beans, corn and cilantro and spices...

 Stuff the sweet potato

 MMMMmmmm....

 Add some shredded cheese on top and broil til done!

I got a little goofy with dinner....  The potato is the hair and blackberries, eyes, banana, nose, and cantaloupe is the mouth.  :)

I can't find pic of them right out of the oven...


Qunioa Stuffed Sweet Potatoes

As many sweet potatoes as you need, I used 10 and had enough filling for all of them, with a bit leftover.  

• 2 cup uncooked quinoa
• 2 1/2- 2 3/4 cup water
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 5 cloves garlic
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups  frozen corn
• 2 tsp ground cumin
• 1 tsp ground paprika
• 3 1/2 Tbsp fresh lime juice
• 3 1/2 Tbsp honey
• Salt and freshly ground black pepper
• 1 bunch, or half a bunch of chopped cilantro
• 2 oz shredded Monterey Jack cheese (1/2 cup)

• Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. 
• Meanwhile, in a medium saucepan, bring quinoa and water to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
• Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey,  chopped cilantro and toss mixture. Season with salt and pepper to taste.
• Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm.

Let me know if you try this and if you like it! It really is easy to make! 

You can use your mashed sweet potatoes with the leftover filling and mix it all together for lunch the next day!  :)

Enjoy!

Quinoa Enchilada Casserole

Kinda on a quinoa kick again... Soooo good, and soooo good for you!!! :)

Last week I made a quinoa and cheese, it's basically Mac and cheese without the Mac. :) The kids gobbled that down!! No leftovers!! Will try and post that recipe as soon as I can. I'm so behind, sorry!! :/

The kids really liked this as well! You can add some guac, sour cream, lettuce, and more cheese on top if you want. You could even crush some tortilla chips on top, or layer some on the bottom and then put your casserole on top! :)

I also made the enchie sauce. A few reasons... I never ever have the canned stuff on hand, and homemade is healthier! :) it really was easy too! I'll include that recipe after the casserole recipe.

If you make this, please let me know and how you liked it! Also if you added anything! :)

Sauté onions, green peppers and garlic

Add some frozen corn and sauté for  few minutes

Mmm.... Cilantro!! I add a whole bunch of it! I just use my kitchen shears and chop the whole bunch!  Stir and turn off heat.

Take your cooked quinoa and 2 cans black beans and stir in big bowl.

Add your sautéed goodness to quinoa/bean mixture. Stir to combine.

Then add your enchie sauce!!

Add 1 cup shredded sharp cheddar cheese, stir to combine.

Place in greased 9x13 pan.

Add the rest of the shredded cheddar cheese to top. Cover and bake.

Not only did it smell so good, it tasted fantastic!!! :)

I added a bit too much of my enchie sauce, so it wasn't as firm as it could've been... But it was still really good! :)

Quinoa Enchilada Casserole

2 cups uncooked quinoa

4 cups water

2 cans black beans, drained and rinsed

coconut oil (for sauteing)

1 onion, diced

6 cloves garlic, minced

1 green pepper

(add any colored peppers as well, I just didn't have any, but next time I make this, I will be adding those colored peppers to this dish!)

1/2 bag of frozen corn

1 bunch of cilantro

Enchilada Sauce (recipe below)

2 cups sharp shredded cheddar cheese

Preheat oven to 350 degrees.

Rinse quinoa with cold water, place in pan of water.  Bring to boil, turn down heat to simmer and cover for about 15 minutes, or until water is absorbed.

In large skillet, add coconut oil (or olive oil), onions, garlic and peppers.  Saute til soft, then add corn.  Stir to mix and cook for about 5 minutes.  Then cut cilantro with kitchen shears, or knife (or break up into pieces with your hands...  ;)) and add that to onion mixture.  Turn off heat and stir.

In big bowl, combine 2 cans of black beans and cooked quinoa.  Stir to combine.  Add onion and pepper mixture, stir again.  Then add enchilada sauce, you may or may not want to use the whole thing.  It's up to you.  I did.  :)  Then add 1 cup shredded cheese, stir.  Pour into a greased 9x13 pan and then add remaining 1 cup cheese one top.  Cover and cook for 20 minutes.  Uncover after 20 minutes and cook uncovered for another 10 minutes, or until cheese is nice and bubbly.

Take out and put toppings on top if you wish, or eat it as is.  You could also place this inside a tortilla.  :)  ENJOY!!!  :D

Enchilada Sauce

1 tablespoons coconut oil

2 tablespoons chili powder

1 teaspoon cumin

1 3/4 cup water

1 small can tomato sauce

1 teaspoon garlic powder

1/2 teaspoon salt

Blend all ingredients in Vita Mix, or blender til mix thoroughly.  Add to quinoa casserole.  :)

*If you want spice, add some cayenne pepper..  My kids aren't huge fans of super spicy, so I didn't add any, but if that's what you like, add some!  I may add a teeny tiny pinch next time...???  :)