Rub, wash and rinse the quinoa grains thoroughly, at least 2-3 times. Soak it in some water (for at least 10 minutes, you may also soak until 1 hour) and discard the water.
Add the drained grains in a pressure cooker and add water to cook and take 1 whistle. Let the cooker completely. Quinoa is cooked and ready to use in your recipes.
Soak kidney beans overnight and boil in pressure cooker. I took 5-6 whistles.
Dry roast red chillies add water and boil it. Remove from gas and let it soak for 15 minutes, add to mixer jar.
Make 2 slits across the tomatoes and put in boiling water, cover and boil for 5-10 minutes. Once the skin starts to come off, switch off the flame.
Add garlic to the mixer pot, blanched and peeled tomatoes and make a smooth puree.
For the sauce, heat oil in a pan and add flour, fry it.
Once the flour cooks, add chilli powder and stir on low flame.
Once chilli powder cooks add the prepared puree.
Stir and add 1/2 cup of leftover extra water after boiling tomatoes.
Add cumin powder and salt and mix well.
Let the sauce boil and get thick enough. Switch off flame and let it cool. The Enchilada sauce is ready to use in your recipe
Saute vegetables, starting by frying onions and garlic. Add mushrooms, carrots, baby corn, zucchini all chopped and siced in even size pieces. Saute well.
Add other veggies, like broccoli and cook. Now add kidney beans, boiled, corn and peas, some capsicum.
Add coriander, salt, pepper powder and cumin powder, also some oregano. Mix cheese and cooked quinoa.
Mix the prepared Enchilada sauce and the lemon juice.
Pour in a casserole or a glass tray. Sprinkle some cheese on top.
Bake in a preheated oven, set @180°C for 20 minutes. Serve hot and enjoy this healthy meal.
