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Today I’m sharing a family-favorite recipe full of rich flavors and plenty of nutrition. Quinoa Enchilada Baked Eggs is in my book Sprouts For Your Food Storage. It’s really the perfect late winter to early spring dish to utilize fresh backyard eggs. With egg inventory and prices currently affected in the US, I’m also sharing an egg-free variation you’ll also love!
Nourishing, protein-rich comfort food. My son loves Quinoa Enchilada Baked Eggs so much that each time I make it, he calls dibs on any leftover…before I’ve even dished it up!
Quinoa, a pseudo-grain, sprouts quickly with little effort. Quinoa contains saponins, naturally occurring compounds that may taste soapy and can cause some people to feel ill. Quinoa needs to be rinsed very well several times (the water may look sudsy).
Even with rinsing, quinoa is not for everyone. If you are new to quinoa, whether sprouting or cooking, I’d suggest starting with a small amount. It’s also important to purchase your quinoa from a reliable source.
If you are not a quinoa fan, leave it out and use only sprouted lentils, increasing the amount. Sprouts For Your Food Storage includes detailed instructions on sprouting both quinoa and lentils. You can also check Sproutpeople for excellent sprouting information and videos. Sproutpeople is the source I recommend for sprouting seeds and supplies.
Quinoa Enchilada Baked Eggs
- 1 1/2 to 2 cups sprouted quinoa
- 2 cups sprouted lentils
- 1 to 1 1/2 cups corn (either from a can or frozen and slightly thawed)
- 1/2 tsp sea salt, divided, plus additional to taste
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp black pepper, plus additional to taste
- 2 tsp olive oil or avocado oil
- 1 tbsp lime juice
- 2 cups enchilada sauce (see recipe below or use store-bought)
- 1/2 cup shredded cheese (optional; cheddar, Colby, Monterey, etc.)
- 6 eggs
- Preheat oven to 375°.
- In a large mixing bowl, combine sprouted quinoa, lentils, and corn. Sprinkle with half of the sea salt and stir.
- In a second, smaller dish, combine the remaining salt, cumin, garlic powder, black pepper, oil, and lime juice.
- Mix the spices with the sprouts and corn.
- Add the mixture to a well-seasoned and lightly greased 10” cast-iron skillet*. Top with enchilada sauce, then sprinkle with cheese.
- Crack an egg into a small dish. Make a well in the quinoa mixture. then gently add the egg to the well. Repeat until all eggs are used, spacing out the eggs somewhat evenly.
- Season eggs with additional salt and pepper.
- Bake in preheated oven for 30 minutes, until egg whites are set and quinoa mixture is hot and bubbly. Feel free to bake a few additional minutes if you like your yolks to be hard-baked.
- Top with your favorite taco or enchilada toppings, such as additional cheese, sour cream, salsa, or minced onion.
- *This should work in an 8” or 12” skillet too. You may not have room for 6 eggs in an 8”, but if using a 12”, you could probably fit in a couple additional eggs.
Learn to Make More Sprout Recipes
Sprouts For Your Food Storage: Add Nutrition and Variety to Your Diet
Want to make delicious, healthy sprouts that your whole family will love?
Sprouts For Your Food Storage will show you how! Sprouts are an easy, cheap, and tasty vegetable anyone can grow. They require little space and can be done without any special equipment. Because the original product grows during the sprouting process, this is a great way to stretch a small amount into a larger amount.
They can not only be used as condiments for salads or sandwiches but can be added to smoothies or baked into bread or crackers, main dishes, and even desserts.
Inside Sprouts For Your Food Storage, you’ll discover:
- How to make delicious sprouts from grains, beans, and seeds
- How to make sprouts an integral part of your food storage
- Nutritious sprout recipes that your whole family will love
- And much, much more!