Key Recipes For A Snow Day

The snow is apparently on it's way here to New Jersey and I'm not upset about having a cozy, warm day at home. Like many, I'm already planning some cozy, warming recipes...all clean, natch! You can certainly make chili...and that's often a snow day option for me, but tomorrow I"m going to making another favorite - Vegetarian Enchilada Quinoa Bake. I love casseroles in the winter, and combine that with a bit of a southwestern kick and  I'm in snow day heaven!

I will make this first thing, so that it's ready to go. Later on in the day, the boys and I will make my favorite chocolate chip cookies, likely sampling as we go. We will round out our day with a family meal and of course some red wine, because red wine and snow days go perfectly together in my opinion!

Cheers to happy snow day clean eating!

Serves: 6

Ingredients:

• coconut oil cooking spray
• 2 tsp olive oil
• 1 clove chopped garlic
• 1 1/4 cups quinoa, rinsed and drained
• 1 (8 oz) can tomato sauce
• 2 cups reduced-sodium vegetable broth
• 1 1/2 teaspoons cumin
• 1 tbsp chipotle en adobo sauce
• 1 (4 oz) can diced green chiles
• 1 cup canned black beans, drained and rinsed
• 3/4 cup frozen thawed corn
• 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
• 1 1/2 cups part-skim shredded Mexican cheese blend
• 1 medium (4 oz) avocado, diced
• 2 tbsp chopped scallions
• kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.
2. In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; set aside in a large bowl when cooked.
3. In the same saucepan that you used for the quinoa, heat the oil over medium low heat.
4. Add the garlic and saute until golden, about 1 - 2 minutes.
5. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out.
6. Bring to a boil and simmer 3 to 4 minutes. Turn off heat.
7. In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro.
8. Stir in 1/2 cup of the cheese and mix will.
9. Place into the baking dish and spread out.
10. Top with the enchilada sauce and remaining cheese.
11. Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.

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As toppings, you can use the avocado, scallions and remaining fresh cilantro.

Cut into 6 pieces and serve right away.