This Convenient And Easy Casserole Will Be A Dinner Winner For You!
It is often very difficult to change. It is hard to end any type of relationship. We usually apply this to the people in our lives, but truthfully, it is just as difficult to say goodbye to foods that we may have cherished all of our lives, especially if they are a significant part of our cultural heritage.
Now I am not Mexican, by any stretch of the imagination. Nor is the creator of this healthy new recipe for a taste-alike Mexican favorite. But we are both passionate about our Mexican food. As Chung-Ah says, “It’s safe to say that I have somewhat of a love affair with Mexican food. Whether it’s fish tacos, cheesy enchiladas or a giant burrito the size of my forearm, I could honestly live off of all of these for the rest of my life.” I’m right there with you sister, truly!
But there is another food, totally unrelated to Mexican food – at least until Chung-Ah created her tasty recipe – that has captured my interest lately, and that is quinoa. It is a nutty-tasting little seed that most people mistakenly believe is a grain, because it is eaten in the same manner that we eat most of our grains, I like it as a breakfast cereal and as the basis for healthier casseroles.
This is exactly how Chung-Ah has used it. She had this brilliant idea that she could combine quinoa with traditional enchilada ingredients and create a casserole. I don’t know about you, but I would rather do just about anything than spend hours rolling up enchiladas! In fact, with this new recipe, I may just never make another enchilada in my life – this is SO much easier!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: It is always a good idea to rinse your quinoa before cooking it. Not only does rinsing remove the naturally-occurring substance which keeps birds from devouring it, but it also opens the seeds, making them tender and allowing them to cook more quickly.
Recipe and image courtesy of Chung-Ah at Damn Delicious
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