This meal is joining the other fantastic recipes that are a part of our regular rotation because:
a) it’s Mexican-inspired and lord knows we love Mexican food
b) like the shakshuka from a few weeks ago, it can be made for breakfast, lunch or dinner. In fact, when I first made it, it was both breakfast and lunch because I wound up eating leftovers of it for the next few days
c) it’s hearty but still healthy so everyone is satisfied (with no guilt!)
d) it’s as simple as mixing ingredients together in a bowl (see below), spreading them into a skillet, and baking
Quinoa + Egg Enchilada Skillet
- 1 cup quinoa
- 1 15oz can of black beans
- 1 15oz can of corn
- 2 TBSP minced garlic
- extra virgin olive oil
- 2 jalapeno peppers, sliced thin
- 1/2 yellow onion, sliced thin
- 1 bunch scallions, sliced thin
- 1 lime, juiced
- 2 cups (1 jar) of enchilada sauce (I used Trader Joe’s)
- 4-6 eggs
- 1 avocado, sliced or diced
- Preheat oven to 375 degrees, then on the stovetop, cook quinoa according to package.
- In a saute pan, cook garlic, jalapeno peppers, onion and scallions in olive oil.
- In a bowl, combine cooked veggies, cooked quinoa, beans, corn and lime juice.
- Spread mixture in bottom of skillet and pour the enchilada sauce on top.
- Make small indentations (spaced apart from each other) for the eggs and crack one in each.
- Bake the skillet in the oven for 25-30 minutes until egg whites are set and the edges of the skillet are bubbly.
- Serve with avocado (and extra lime juice if you like) on top.
A Recipe From Jamie Stelter | www.thetvdinner.com
This recipe / meal / post is special for so many reasons.
1. It’s been at the top of my to-make list for forever… or at least since I had a game-changing shakshuka on our West coast road trip last May. If you’re ever in Portland, Oregon get thee to Tasty n Sons.
It’s time for episode 7 of TV Dinner on ulive and this one is going to blow your mind. It’s quinoa for breakfast. Maybe you’ve already had it and you’re all, Jam, you’re mad late to this. But for those of us who always thought of quinoa as a dinner food, this is a game-changer. The woman behind it? My new friend Liz Stein, founder of the incredibly successful and delicious granola company Purely Elizabeth. All of their food is free of soy, dairy and gluten and certified vegan as well. (Try the pumpkin fig granola and you’ll never eat another kind again.)
…or not so seedy, not so sticky — but definitely yummy — whatever consistency you please.
That’s the beauty of granola.
While my recipe is below, the best part about this homemade treat — and it is a treat — is that it is totally customizable. If you love coconut, knock yourself out and double my dosage. I know some people who add vanilla extract — that sounds delicious too. I’ve also read recipes that call for egg whites (to thicken and hold), cinnamon, nutmeg or even chocolate. So play with different spices, seeds and extras — see what you like — then let me know what you use, I always love trying new concoctions.
I know what you’re thinking now — this sounds like a lot of work, can’t I just buy granola in a store? Sure. But it’s not a lot of work, I promise — in fact, it’s the easiest thing you’ll ever make. PLUS, making your own is less expensive, so much healthier (the store-bought kinds are often loaded with sugar) and infinitely more delicious.
And you can make a huge batch that will last a month in an air-tight container. I always do — half for work, half for home — so I can eat it for breakfast or a snack. [I prefer mine with vanilla coconut milk yogurt and fresh berries.]
This time, I even made enough to bring a jar to my fabulous friend, Brew PR Queen @brooke, who had us over for a Super Bowl party yesterday. [jar + twine from the container store, a piece of a postcard -- and voila -- perfect hostess gift!]