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℉/204℃ and grab a baking dish that measures 11x15 inches or similar.
Meanwhile, chop all your veggies and add them to the baking dish along with the uncooked quinoa. Pour the 2 cups of broth and the 2 cups of enchilada sauce you just made on top. Mix well.
Cover the tray with foil and bake for 30 minutes. Then remove the foil, give everything a quick stir, and bake for another 15-20 minutes, until the liquid is mostly absorbed and the potatoes are fork tender.
Serve with toppings of your choice.
Notes
Cut the sweet potato cubes on the smaller side (no bigger than half-inch pieces) so they get soft enough during baking.
If using store-bought enchilada sauce add extra seasonings like cumin, chilli powder, and/or paprika to add extra flavour.
The dish will appear watery at first. Don't worry! As the quinoa cooks, it will absorb all the liquid. If there's liquid leftover at the end of baking, leave the dish to rest at room temperature for 5-7 minutes to absorb any excess.
The nutritional information is for one sixth of the casserole including the homemade enchilada sauce, but without the optional toppings.