Green Chile Enchilada Quinoa Bake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	2%	0%
protein add	100%	100%
aromatics	24%	6%
vegetables and beans	77%	1%
liquid	134%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1 cup uncooked quinoa (rinsed)
473 g	2 cups water
14 g	1 tablespoon olive oil
150 g	1 small onion (diced)
9 g	3 cloves garlic (minced)
300 g	10 cups packed fresh spinach leaves
	Juice of 1 small lime
1 g	1/2 teaspoon ground cumin
3 g	1 teaspoon chili powder
33 g	1/3 cup chopped cilantro
284 g	2 10 oz cans green chile enchilada sauce
115 g	1/2 cup reduced fat sour cream (or plain Greek yogurt)
113 g	1 4 oz can diced green chiles
425 g	1 15 oz can white beans, drained and rinsed
236 g	2 cups shredded Pepper Jack or Monterey Jack Cheese
	Salt and black pepper (to taste)
200 g	1 avocado (diced, for garnish, if desired)
	Extra chopped cilantro (for garnish, if desired)

Method: 6 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is overdue for a 2022 comment! She’s not wrong… this is not a pretty dish… I don’t care one bit… it is so delicious!!! If you’re on the fence, just go ahead and make it. It’s easy to make and has good depth of flavor. I topped mine with a little av” — a cook, 5.0★

“This is on a weekly rotation now…my daughter and myself prefer to eat a meat free diet. My husband is a meat lover. But he requested this dish so often that I now just make it at least once a week after work. Super easy, very satisfying served with mango slice” — a cook, 5.0★