Thursday, July 30, 2015

Recipe: Chicken Enchilada Bake & Cilantro Quinoa

Last night I cooked the Chicken Enchilada Bake using the recipe from  PaleOMG (Found Here)  and served it with cilantro quinoa. 

For the enchilada bake I purchased a rotisserie chicken for the shredded chicken. I took off and saved the two drumsticks for the girls and figured they would eat the quinoa with the drumsticks. Well, they did eat the drumsticks, but also devoured the enchilada bake! It was really enjoyable, especially when you add the goat cheese on top! 

Cilantro Quinoa

What you need:
1 cup quinoa
2 cups vegetable broth
1 tbsp EVOO
2 cloves garlic, minced
1/4 small onion, diced
2 tbsp chopped cilantro
What you do:
In a medium pot, heat EVOO, garlic, and onion over medium high heat until golden. 
Add in vegetable broth and quinoa to pot and bring to boil.
Once boiling, cover and reduce heat to a simmer.
Cook till water is absorbed and quinoa is fluffy.  About 20-25 mins.
Add 2 tbsp chopped cilantro and stir.
Serve immediately.


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