Mushroom Kale Quinoa Enchiladas Recipes

MUSHROOM-KALE-QUINOA ENCHILADAS

Steps:

• In 2-quart saucepan, heat 1 1/2 cups water to boiling. Add quinoa; cover and cook over low heat 25 to 30 minutes or until quinoa is fluffy.
• Meanwhile, heat 10-inch skillet over medium heat. Add olive oil, and once hot, add onion and garlic. Cook about 10 minutes, stirring occasionally, until onion is soft and translucent. Add mushrooms, kale and 1 cup water. Cover; cook 5 to 10 minutes or until kale is wilted. Stir in green chiles and refried beans; cook 5 minutes. Stir in cooked quinoa. Stir in 1/2 cup of the cheese until melted. Remove from heat.
• Preheat oven to 350°F and grease 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• Pour half the enchilada sauce in bottom of baking dish. Heat tortillas in microwave a few seconds. Working with 1 tortilla at a time, spread a little of the quinoa mixture on one-third of each tortilla. Roll up, and place seam sides down in baking dish. Pour remaining enchilada sauce over enchiladas; cover with remaining cheese.
• Bake 25 to 30 minutes or until cheese is melted and bubbly. Serve with remaining ingredients.

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

KALE AND MUSHROOM STROGANOFF WITH QUINOA

Steps:

• Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.
• Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
• Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.
• Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

SLOW COOKER ENCHILADA QUINOA CASSEROLE

Steps:

• Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
• Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
• Serve warm with desired toppings.