Garden Enchilada Bake {Peas and Thank You}

This stuff is SO good! The kids all love it, so it's a total win. The only thing I change is adding a can or 2 of black beans. YUM! Good job Mama Pea!

"Zesty quinoa and zucchini, all smothered in cream enchilada sauce, and baked up until bubbly and melty." -from Mama Pea

1 cup quinoa, rinsed and drained

1 1/2 cup vegetable broth

1-15 oz. can organic tomato sauce, divided

2 1/2 teaspoons chili powder, divided

1/2 teaspoon oregano

1 zucchini, shredded and squeezed to release all excess moisture

1/3 cup non-dairy cream cheese (i.e. Tofutti)

1 clove of garlic, minced

1/2 teaspoon cumin

salt and pepper to taste

1 cup non-dairy mozzarella cheese, shredded

1-3 oz. can sliced olives, drained

1 avocado, sliced

cilantro for garnish

Preheat oven to 375*F.

In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked. 

Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.

Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.

Garnish with avocado slices and fresh cilantro, if desired.