MANITOBA WILD RICE RECIPES

Steps:

• Preheat the oven to 400°F.
• Lightly spray a 9 x 12 baking dish with oil.
• In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
• Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.
• In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
• Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
• To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.