Add the jalapeno with a tablespoon or two of your broth to a small saucepan and sauté for 2 minutes.
Add all remaining ingredients, mix well and bring to a boil. Then reduce heat to medium low and simmer for 8 minutes until slightly reduced. Set aside
For the Enchilada Casserole
Preheat your oven to 400 degrees F and grab a baking dish that measures 11"x15" or similar.
Meanwhile, chop up all your veggies and add them to the baking dish along with the uncooked quinoa. Pour the 2 cups of broth and your 2 cups of enchilada sauce you just made over top. Mix well.
Cover the dish with foil and bake for 30 minutes. Then remove the foil, give everything a stir and bake for an additional 15-20 minutes until the liquid is mostly absorbed and potatoes are cooked through.
Serve with cashew cream, cheese sauce, guacamole or salsa, and a sprinkle of fresh cilantro.
If using store bought enchilada sauce in place of homemade, you may want to add extra seasoning like cumin, chili powder, or paprika to add more flavour.Don't worry if the dish looks watery as it bakes. As the quinoa cooks, it will absorb all the liquid.If there's still some liquid at the end of cooking, let your tray rest at room temperature for 5 minutes and it will quickly absorb.The nutritional information is for one sixth of the casserole including the homemade enchilada sauce, but without the optional toppings.