Need an easy, healthy weeknight meal?! We love using Alanna’s Santa Barbara Soups pre-packaged mixes for dinner. This week I experimented with the Quinoa Enchilada Casserole and it was delicious! They are healthy, non-perishable, easy to prepare meals that you can eat completely on their own or add your own twist! They are vegan, gluten free, dairy free and soy free (unless you choose to add cheese and sour cream like I did). We love supporting our local friends, farmers and vendors!
First, I sautéed shiitake and cremini mushrooms in a little coconut oil, salt and splash of balsamic at the end.
Then I prepped the fresh veggies and garnishes. I chose cilantro, jalapeño, radish, baby bell pepper, scallion, sour cream, avocado, a lime wedge and mango salsa. You could also grill chicken, steak or shrimp to add protein!
Then I added the contents of the package (quinoa, sweet potato, beans, corn, and seasoning) to 3 cups of water and 1 tablespoon of olive oil and bring to a boil. Once boiling, simmer for approximately 15-20 minutes.
I uncovered and stirred, then added some shredded cheddar and mozzarella cheese and topped with shaved jalapeños. I baked it in the oven with 1/4 cup of water for about 15 minutes until the cheese was bubbly.
Serve the casserole with toppings of your choice!
By Alyssa Potter
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