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A heaping scoop of this Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect filling lunch or dinner.
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5 from 1 vote

Healthy Shrimp and Poblano Enchilada Quinoa Bake

A healthier take on enchiladas featuring fresh shrimp and poblano peppers, a cashew cream sauce, cheese topping and plenty of flavor!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 6 people
Calories: 427kcal

Ingredients

For the quinoa:

  • 1 1/4 cup dry quinoa
  • 2 1/2 cups vegetable broth or stock

For the cashew cream:

  • 1 cup cashews, soaked at least 4 hours or overnight
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 3/4 cup water

For the quinoa bake:

  • 2 poblano (or pasilla) peppers
  • 1/2 teaspoon each cumin, chili powder, garlic powder, cayenne and paprika
  • 1/4 teaspoon salt, plus more to taste
  • Dash of pepper, plus more to taste
  • 10 ounces peeled and deveined shrimp, tails removed and cut in half (if large)
  • 4 cloves garlic, minced
  • 1/2 of an onion, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 1/2 cups shredded Jack cheese
  • Cilantro and avocado, for garnish

Instructions

  • Soak cashews in water overnight at least one night before you plan to make the quinoa bake. The next morning, drain the cashews and add them to a blender with the rest of the cashew cream ingredients. Puree until a smooth cream forms and set aside.
  • You can also prepare the quinoa one day (or more) in advance of making the dish. Simply add the quinoa and vegetable stock to a medium saucepan, bring to a boil, reduce and cook for 10-15 minutes, or until all of the liquid has been absorbed by the quinoa.
  • Once you have the cashew cream and quinoa prepped, the rest of the meal will come together in a flash. Using a gas grill or stovetop, hold each pepper with a pair of metal tongs and place over a medium flame until the skin is nicely charred. Remove from heat and destem and chop into bite-size pieces once cool enough to touch. Set aside.
  • In a small bowl, mix together the cumin, chili powder, garlic powder, cayenne, paprika, ¼ teaspoon salt and dash of pepper. 
  • Preheat the oven to 400 degrees Fahrenheit and get out a 3-quart baking dish.
  • In a large mixing bowl, toss the shrimp with the prepared seasoning blend, then add the cooked quinoa, charred peppers, garlic, onion and tomatoes. Finally, add the entire batch of cashew cream you prepared in advance. Stir to combine. 
  • Transfer quinoa mixture to the 3-quart baking dish and top with shredded Jack cheese. Place in oven and bake for 15 minutes.
  • Garnish with fresh cilantro and sliced avocado and enjoy!

Notes

  1. You can prep most of the individual components of this meal (like the quinoa, cashew cream, spice mix and poblano peppers) a few days to a few hours in advance of making the dish.
  2. You can also assemble the dish itself well in advance and store it covered in the refrigerator until you're ready to bake it.
  3. This meal is freezer-friendly, just be sure to store it in whatever serving sizes you're likely to want to reheat it as later on. If freezing, this dish is best stored in glass containers with lids.

Nutrition

Calories: 427kcal | Carbohydrates: 35g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 1118mg | Potassium: 554mg | Fiber: 4g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 41mg | Calcium: 316mg | Iron: 5mg