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Quinoa Enchilada Baked Eggs

Quinoa Enchilada Baked Eggs

This dish is modified from a recipe on Alaska From Scratch to utilize sprouted quinoa and lentils. Note: I make this using 1½ to 2 cups of sprouted quinoa. I adjust the amount of corn, based on the quantity of quinoa. Example: 1½ cup quinoa and 1½ cups corn or 2 cups quinoa and 1 cup corn. Essentially, you want a total of 3 cups between the quinoa and corn.
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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Variations
I love the convenience of using raw sprouted quinoa and raw sprouted lentils, but this recipe is also delicious using cooked quinoa and cooked beans or sprouted and cooked hard beans (black, pinto, white, etc.).
You could even mix it up and use sprouted quinoa with cooked beans or cooked quinoa with sprouted beans. Have leftover cooked rice or barley? Use it in place of the quinoa.
Leave out the eggs! The combination of the grain and beans will still give you plenty of protein and nourishment, especially if you use my homemade enchilada sauce with nourishing bone broth. The sky truly is the limit with this adaptable dish.
All The Rave Enchilada Sauce
This is the best homemade enchilada sauce. Perfectly spiced and made with nourishing bone broth, it’s not too hot and is full of flavor. Get the recipe here.