Quinoa Enchiladas

Written by NAC Registered Dietitian, Lisa James.

On Sundays, I like to make big pots of stuff that my family and I can simply reheat during the week after a long day! It’s a simple way to meal prep. Proteins like tofu, chicken and beef and grains like quinoa, bulgur and wild rice keep my family happy and nourished.

Try my amazing Quinoa Enchilada recipe that’ll leave you and your family satisfied and nourished. It offers a good balance of protein, fiber, carbohydrates and antioxidants!

Ingredients

  • 2 cups of pre-rinsed quinoa
  • 1 can of drained, rinsed black kidney beans
  • 1/4 cup of red enchilada sauce
  • 4 diced bell peppers
  • 1/4 diced red onion
  • Kosher salt, pepper

Directions

  1. Bring to boil 2 cups of quinoa; 4 cups of water; let simmer
  2. Mix all other ingredients into the pot; salt and pepper to taste
  3. Serve; refrigerate leftovers

Nutrition Facts

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