Quinoa and Quark Enchiladas: A Nutritious Twist on a Mexican Classic

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!