Cheesy, yummy baked Quinoa Enchilada Casserole

This is so very easy to make. If you are craving enchiladas and their cheesy goodness, this is a way to make it a little healthier. This is a perfect weeknight meal. A co-worker who has the same love for quinoa as I do shared this with me, she found it on someone else's blog. I don't have that original link, so thank you to whoever came up with this idea! I think the original recipe had some chopped cilantro mixed in, I accidentally left it out the first time, and didn't miss it, but you could try adding that if you wanted to. I also think the original had you adding some toppings after you baked like tomato and avocado. You could totally do that too, but honestly it's yummy just plain!
 

Baked Quinoa Enchilada Casserole

• 1 cup quinoa, rinsed
• 1 can mild red enchilada sauce
• 1 4.5 ounce can chopped green chiles, drained
• 1 can corn kernels
• 1 can black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Garlic salt and black pepper
• 3/4 cup finely shredded cheddar cheese
• 3/4 cup shredded mozzarella cheese

1. Cook quinoa by bringing quinoa and 1 3/4 cup water to boil. Cover, reduce heat to simmer and cook until all the water is gone, about 15 minutes.
2. Preheat oven to 375 and lightly spray a baking dish with nonstick spray (I use Pam with Olive Oil)
3. In a big bowl combine your quinoa, enchilada sauce, chiles, corn, beans,  cumin, chili powder, garlic salt and pepper. 
4. Still in half a cup of the cheddar and mozzarella cheeses. 
5. Spread the mixture in the baking dish and top with the remaining cheese 
6. Bake for about 15 minutes, until cheese is melted and bubbly. 

*Makes 4-6 servings depending on how hungry you are. 

**It's a 2 on Bryce's Dish scale.