What's Cookin Wednesday - Garden Enchilada Bake

This recipe is mainly from Peas and Thank you (seems that the web-site is not working today), with some changes by me...mostly I like dairy! :-)

1c quinoa, rinsed & drained
1 1/2 c vegetable broth (I had none, so used water)
1 15oz can organic tomato sauce, divided
2 1/2 t chili powder, divided
1/2 t oregano
1 zucchini, shredded and squeezed to release all excess moisture
1/3 cup non-dairy (Tofutti) or regular cream cheese
1 clove garlic, minced
1/2 t cumin
salt & pepper to taste
1 c non-dairy (Daiya) mozzarella chesse, shredded
1 3oz can sliced olives, drained skipped because I don't like olives!
1 avocado, sliced
cilantro for garnish skipped because the Mister doesn't like cilantro

Preheat oven to 375.

In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 t chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two or until all of the liquid has been absorbed and quinoa is fully cooked.

Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin. Heat until fully incorporated. Season with salt and pepper to taste.

Transfer mixture to a large casserole dish (2qt or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes. Mine was actually brown after 25 minutes - so I didn't do this.

Garnish with avocado slices and fresh cilantro, if desired.

While this was cooking I thought it smelled like pizza and the Mister thought it smelled like lasagna. This was a hit with both of us. Next time I'll add more veggies (mushroom, peppers, more zucchini)

Serves 6

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