Frying Pan Vegetable Quinoa Enchilada Baking Recipe

mine Serena Is the queen of quinoa roasting. She is QB, just like I am CRC (Chicken and rice casserole), a series of creativity and delicacy covering various cuisines and concepts.

For this reason, I have mainly followed her recipes for many years, and have not relied too much on creativity and opportunity. In other words, until recently, with her blessing, I decided to use a new technique to make this quinoa hot sauce grilled recipe.

Serena’s quinoa baking, similarly, most quinoa enchilada baking recipes I have come across start with cooked quinoa. If there are no leftovers in the refrigerator, it means soiling the second pot and starting the recipe process early. Having been baking this way for years, I can say it’s no big deal.

But since I am known for being extremely lazy and mildly allergic to dirty dishes, I have to wonder… if all of this can be done in one pot (like my Quinoa Paella Recipe)?

I had to text the queen to make sure she had not tried this change, but the result was terrible. She did not, and urged me to report back.

With her enthusiasm, I went, dear reader, and it succeeded.

Due to the low FODMAP content of this quinoa enchilada filling, I first sautéed various bell peppers and jalapenos. Similar to pilaf or paella, I then mix dried quinoa with spices and a small amount of fresh corn kernels. After the grains were slightly roasted, I added the liquid: in this case the stock and salsa!

Then transfer the roast to the oven and simmer there until the quinoa is cooked in the middle and slightly crispy on the sides. You will notice that the recipe requires more liquid than the liquid usually used for quinoa, but that is because the grain is not covered and cooked and a lot of water evaporates instead of being absorbed into the seeds when they are full. For the same reason, when you take it out after 25 minutes, you may notice that some of the seeds on the top look uncooked. Just fluff the mixture and redistribute it with a spoon.Or if you want to embrace the crunchy top and sides (e.g. Charred) Just add cheese and return to the oven!

If you want to start with cooked quinoa, you can simply skip the broth or water and mix the quinoa with the remaining ingredients after the vegetables are sautéed. You can also put the fully assembled casserole on it and bake it for a full 20 minutes.

In order to comply with a low FODMAP diet, the toppings contain only moderate amounts of cheese, so if you feel that way, feel free to get crazier or change plant-based cheeses to vegetarian/plant-based cheeses. You can also use any type of salsa you like.I used This LF brand Used in salsa and broth.

Finally, get creative with the toppings. 1/8 of the avocado is low FODMAP, so I put half and diced on it, along with some cilantro, green onions and jalapeno flakes.

Read on for this gluten-free, low FODMAP, and easy pan-quinoa hot sauce roast recipe!

With health and hedonism,

Phoebe

Frying pan vegetable grilled with quinoa enchilada (vegetarian, low FODMAP)

This quinoa hot sauce grilled recipe is versatile. If you don’t have low FODMAP salsa on hand, you can use tomato sauce. If you are not a low FODMAP, please feel free to use any type of salsa you like! Other optional garnishes: thinner jalapenos or pickled jalapenos, lactose-free yogurt or sour cream. Feel free to swap nut cheese to make this vegetarian.

raw material

• 1
  Spoon
  Avocado oil or olive oil
• 1
  Orange bell pepper
  Chopped
• 1
  Red bell pepper
  Chopped
• 1
  chili
  Remove ribs and seeds, chop
• ½
  teaspoon
  Cumin powder
• ½
  teaspoon
  Smoked paprika
• 1
  cup
  Raw Quinoa
• 2
  Corn on the cob
  Enucleated
• 3/4
  teaspoon
  salt
• 2
  cup
  Low FODMAP vegetable broth or water
• 1
  cup
  Low FODMAP salsa or tomato sauce
  Recipe is here
• ¼
  cup
  Roughly chopped coriander leaves and stems
• 4
  Chives
  Only green top, cut into thin slices
• ½
  cup
  Shredded cheddar cheese
  5 oz
• ½
  Avocado
  Dice (optional)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. In a large overheating frying pan, heat the oil over medium high heat. Saute the bell peppers and jalapenos until soft, about 5 minutes. Add cumin and smoked paprika. Continue to cook until fragrant, and cook for another minute. Stir in raw quinoa, corn kernels and salt.

3. Pour in the stock and salsa, and simmer.

4. Turn off the heat and add half of the coriander and green onions.

5. Transfer to the oven for 25 minutes until most of the liquid is absorbed. Remove from the oven and soften with a fork so that some of the crisper parts on the top will remix. Smooth again into an even layer, then sprinkle cheese on top. Increase the oven temperature to 450 degrees Fahrenheit.

6. Return to the oven until the top is light brown and a slight crust appears on the sides. Let the casserole sit for 5 minutes before serving. Garnish with diced avocado and the remaining cilantro and green onions.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!