Side Pannel
Hash Brown & Quinoa Casserole
Hash Brown & Quinoa Casserole
- Recipe Submitted by Cornbread on 11/28/2014
Category: Sauces, Eggs, Casseroles
Ingredients List
- 4 ounces (vegan) Mexican chorizo, casings removed
- 4 cloves garlic, minced
- 1 cup enchilada sauce
- 2 cups cooked quinoa
- 3 pounds baking potatoes, peeled and shredded
- 1/2 cup onion, finely grated
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 2 eggs beaten or flax eggs
- 4 ounces Daiya cheddar or cheddar cheese (1 cup)
- For Serving: Salsa, Guacamole, (vegan) Sour Cream, Avocado Slices, Tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Spray an oven safe 10 inch skillet with canola oil and heat to medium high. Add chorizo and cook for 5 minutes, crumbling with the back of a spoon. Add garlic and cook for one minute longer. Remove from pan and combine with enchilada sauce.
3. Meanwhile, if using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.
4. Spray pan again with canola oil. (You want it to be well covered.) In a medium bowl combine cooked quinoa, shredded potatoes, onion, salt, pepper and eggs. Add quinoa mixture into pan and press with the back of a large spoon or spatula. Cook for 10 minutes ”“ do not stir. Pour enchilada sauce mixture on top of potatoes and top with shredded cheese.
5. Bake for 20 to 25 minutes, covering loosely with foil towards the end to ensure that the cheese doesn't burn. Allow to cool for 10 minutes and cut into wedges. Serve warm with desired toppings.
2. Spray an oven safe 10 inch skillet with canola oil and heat to medium high. Add chorizo and cook for 5 minutes, crumbling with the back of a spoon. Add garlic and cook for one minute longer. Remove from pan and combine with enchilada sauce.
3. Meanwhile, if using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.
4. Spray pan again with canola oil. (You want it to be well covered.) In a medium bowl combine cooked quinoa, shredded potatoes, onion, salt, pepper and eggs. Add quinoa mixture into pan and press with the back of a large spoon or spatula. Cook for 10 minutes ”“ do not stir. Pour enchilada sauce mixture on top of potatoes and top with shredded cheese.
5. Bake for 20 to 25 minutes, covering loosely with foil towards the end to ensure that the cheese doesn't burn. Allow to cool for 10 minutes and cut into wedges. Serve warm with desired toppings.
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