Chef V's Cooking with V - Quinoa Enchilada

Chef V's Cooking with V - Quinoa Enchilada

Watch the enchilada video & read the recipe

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. I'll be sharing some of my clients' favorite recipes with you.

This is my first ever cooking series and I welcome you to my kitchen. And of course I couldn't do my show without my trusty sidekick Brandon - Sous-Chef B. And our dog Coconut - Taste Tester. We're going to laugh, learn and cook - together.

We are starting with my famous Quinoa Enchilada - or "the whole enchilada" as my husband says. That's so cheesy - no pun intended. This recipe is Challenge approved for the purpose of cleansing as long as you substitute vegan cheese and omit the corn.

quinoa enchilada ingredients


  • 1 cup quinoa
  • 2 jars enchilada sauce
  • 1 cup cooked black beans
  • 1 cup frozen organic corn
  • 3 cups organic cheese or vegan cheese
  • 1 tbsp. chopped green onions for garnish
  • 1lb. ground turkey or you can substitute chopped mushrooms
  • 1 tsp. taco seasoning (optional)
quinoa enchilada ingredients


Trade Joe's Enchilada Sauce is my secret ingredient - you can use a different sauce but we think this one makes the difference.

quinoa enchilada ingredients


Quinoa: Cook quinoa as directed on package or use these directions:

Cook quinoa on stovetop: 1 part quinoa and 2 parts water. Bring to a boil, then simmer covered for 10-15 minutes or until done.

Turkey: sauté ground turkey or chopped mushrooms with taco seasoning.

mixing enchilada ingedients


Add cooked quinoa, turkey (or sub), ¾ of the cheese, beans, corn, and 1 ½ bottles of enchilada sauce to the bowl and mix.

casserole assembly


Add contents of the bowl to the casserole dish.

Add the rest of cheese on top and drizzle a little sauce on top.

Top the casserole with the chopped green onions - you can add them before or after baking.

baked casserole


Cook covered 20 minutes and uncovered 15 minutes at 350.

eating the casserole


Customers who've tried this recipe say it is even better the second day. You can keep it in the refrigerator for several days, if it lasts that long! Brandon says this recipe taste as good or better than "real" enchiladas.

Cheers to your health - Veronica