Quinoa and Quark Enchiladas: A Nutritious Twist on a Mexican Classic
These Quinoa and Quark Enchiladas blend the creamy texture of quark cheese with the nutty flavor of quinoa, wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce. This dish offers a delightful fusion of textures and flavors, making it a unique and nutritious addition to your dinner table.
### Ingredients:
For the enchiladas:
1. 1 cup quinoa, rinsed and drained
2. 2 cups water or vegetable broth
3. 1 cup quark cheese
4. 1 cup cooked black beans, rinsed and drained
5. 1 small red bell pepper, finely chopped
6. 1 small yellow onion, finely chopped
7. 1 cup corn kernels (fresh or frozen)
8. 1/4 cup fresh cilantro, chopped
9. 2 cups shredded cheese (cheddar or Monterey Jack)
10. 8 large flour tortillas
For the enchilada sauce:
1. 2 tablespoons olive oil
2. 2 tablespoons all-purpose flour
3. 3 tablespoons chili powder
4. 1/2 teaspoon garlic powder
5. 1/2 teaspoon onion powder
6. 1/2 teaspoon ground cumin
7. 1/2 teaspoon dried oregano
8. 2 cups vegetable broth
9. Salt and pepper to taste
### Instructions:
1. Prepare the quinoa:
– In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2. Make the enchilada sauce:
– In a medium saucepan, heat the olive oil over medium heat. Stir in the flour and cook for 1 minute, whisking constantly, to form a roux.
– Whisk in the chili powder, garlic powder, onion powder, cumin, and oregano, and cook for another 30 seconds.
– Gradually whisk in the vegetable broth until smooth. Bring the sauce to a simmer and cook for about 10 minutes, or until thickened. Season with salt and pepper to taste. Set aside.
3. Prepare the filling:
– In a large mixing bowl, combine the cooked quinoa, quark cheese, black beans, red bell pepper, yellow onion, corn, and cilantro. Mix well to combine.
4. Assemble the enchiladas:
– Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
– Take one tortilla and place about 1/2 cup of the quinoa filling down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
– Pour the enchilada sauce evenly over the rolled tortillas, covering them completely. Sprinkle shredded cheese on top.
5. Bake the enchiladas:
– Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
– Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
– Let the enchiladas cool for a few minutes before serving. Garnish with additional cilantro, sour cream, or avocado slices if desired. Enjoy your unique and flavorful Quinoa and Quark Enchiladas!
The source of the article is from the blog jomfruland.net