Sticking with the quinoa theme I gave a try at a beef quinoa enchilada skillet recipe with my usual few modifications. The main thing I wanted to address was the 74% DV of sodium so I substituted Rotel in place of red enchilada sauce. This probably changed the finished texture of the dish which led me to my second modification. The recipe called for a 1/2 cup of quinoa and I was not pleased with the dish when the cook time was done. I threw another 1/2 cup of quinoa in a separate pot in order to thicken the dinner. While the quinoa was cooking I decided to drain the excess liquid from the skillet. The recipe did not call for the beef to be drained after cooking which is customary for us to lower the fat. I added the cooked quinoa to the skillet and topped with cheese. I went to the broiler with the skillet in order to get just the right amount of browning on the cheese. The recipe listed 1 cup of cheese but I eye balled it and may have come up short which is a mistake I will not make on the next go round.
Ashley and I couldn't wait to eat so we didn't allow time for the cheese topping to form a hard crust so naturally I added more shredded cheese. Pictured is Ashley bowl with her dollop of guacamole and her trusty chipotle sauce.
Grab the original recipe from
Boys Ahoy
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