Quinoa Enchilada Casserole

Have I ever told you I hate quinoa? Well I do did. I thought I did. 

Eating plain/cooked quinoa is not my favorite. I even cooked it like rice and used chicken broth and was not very impressed. It’s ok mixed in with salad, but the strong (dirt) flavor of the quinoa turned me off.

Until I tried this recipe. It looked so good on Pinterest from Damn Delicious. The photos were enticing. Then a friend of mine made it and I loved it. So much that I ran home to make a pressure cooker version of it!

This recipe has black beans, I used lentils because I did not have any black beans on hand, and I like the black beans better, but lentils worked just fine.

Canned or dried beans can be used, I will post the instructions for each in the recipe notes.

The quinoa aborbs the enchilada sauce, which is what takes the quinoa from bland to rad! Yes I used the word rad…a friend of mine uses it all the time and now I picked it up. What can I say, I’m impressionable.

While my daughter gave me a little grief on this one, I think the boys might like it, we will try it on them. I added some cooked chicken (I bulk cook chicken every Sunday for lunches, salads, and quick meals if we have a lot going on). And I have eaten some leftovers for lunch this week. I will be freezing the rest. it is a great recipe for lunches and bulk cooking. 

quinoa enchilada casserole
Pressure Cooker Quinoa Enchilada Casserole
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
quinoa enchilada casserole
Pressure Cooker Quinoa Enchilada Casserole
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Add equal parts water and quinoa and cook 1/3 of the time of the stove top directions on the package of quinoa (set aside).
  2. In the pot of your electric pressure cooker, add dried black beans and just enough water or broth to cover the beans. (if using dried beans)
  3. Set the lid, move the pressure release knob to sealing, Cook on High Pressure 20 minutes, QPR (quick pressure release).
  4. Add the quinoa, enchilada sauce, chilies, seasonings and corn, stir. Set the lid, move the pressure release knob to sealing and cook High Pressure 8 minutes. QPR.
  5. Toss and serve. Top with cheese, sour cream, fresh cilantro, avocado, tomatoes and black olives.
Recipe Notes

**If using canned beans, use 1 14oz. can of beans, drain and rinse the beans well. Skip the steps on cooking the beans, and add the drained rinsed beans with all the other ingredients and 1/2 cup broth, set to high pressure and cook 8 minutes. QPR.

**Stovetop Version: Used canned or cooked beans and eliminate the water. Mix the rest of the ingredients in a casserole and stir in the beans and bake 375 degrees, bake 15 minutes.

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