enchilada-bake-0564Sometimes before writing a blog post I have clear in mind what I am going to say. Those are the times when I  forget my original writing objectives and go off track, though.

Before I forget, I’d better write now want I want to tell you today:

1) Happy 4th July. I know, it’s late now.  While you enjoyed a beautiful independence day (you’re all Americans, right?)  here in London we celebrated the first and last day of summer of the year with temperatures rising up to 27 degrees.  I wanted to tell to all the celebrating Londoners to keep calm and drink tea. In fact, it’s already colder and rainy now. We can put summer behind us (and of course drink hot tea).

enchilada-bake-05462) This week I proved myself that I can overcome my limits. I run 2 km in 13 minutes. Yay! It helped looking myself in the mirror while running to check what my body was actually doing. The mirror told me a story of a red-faced girl trying not be defeated by sweat and short breath. I could run a bit longer after seeing myself in that desperate conditions. Simple as that.

3) This week I also proved myself that I can be a troll. A real troll, “a person who sows discord on the Internet by starting arguments or upsetting people”.  Not that it was my intention. Whatever, I become a troll and now I am going to tell you how.

enchilada-bake-0544The “accident” took place on Instragram, which is my favorite sharing platform together with Pinterest. I like double-tapping on my tablet screen very much. It’s because of all the fantastic food bloggers that are out there to share awesome shots of their recipes (one day, I’ll tell you about my favorite ones). Anyhow, let’s get to the this troll story now.

I really appreciate the work that this great and popular food blogger does, however I couldn’t help but writing a comment to her pic of a whole lamb roasting on the grill. That was a WHOLE animal, head and big eyes included. I left a comment, just on impulse, to say that the image was disturbing to mey. In my defense, you need to know that I also included the word “sorry”. Something like “sorry I can also see the eyes of this animal…it is not yummy”.

quinoaenchilada-0537Afterwards, she kindly replied to me to explain that is something normal for meat eaters. I understand that. I’m not a nazi-vegetarian and I have already come to the terms long ago with the fact that we all have have a different perceptiveness of what is right or wrong, yummy or not yummy. I am sorry I could not reply her back since the image disappeared from her profile.

Now, I’m using the blog to apologize with her. But I also want to take advantage of the “querelle” to speak about meat. A few facts that, believe me, MATTER. They do not matter because it’s me to report them – after all I’m just girl that can be stupidly upset by the sight of a carcass. They matter because they involve us and the future of our earth.  Stay with me 2 minutes more to see what I mean 🙂enchilata-quinoa1-0528These are a few FACTS and STUDIES about meat (published by Matt Timms in the Magazine “The new Economy”):

“Global demand for meat in 2020 is projected to be more than double what it was in 2000, as changing macroeconomic conditions spark a so-called food revolution in lesser developed country.

Currently, 40% of the Earth’s land surface is dedicated to keeping us fed, and 3/4 of that is used not for grains, fruit or vegetable but to house livestock.

Livestock farming accounts for approximately 8% of the world’s total water use, and UN studies have recently found that methane emissions from livestock equate to as much as 14.5% of all human-caused green houses gases – an astounding proportion.

Cell Metabolism showed that animal protein-heavy diets result in a much greater risk of cancer (equivalent to smoking 20 cigarettes a day), heart disease, kidney stones and asthma.”

OK, I’ve done with SERIOUS things for today. I swear, I’m not going to be a troll anymore (well, at least I’ll try. I think I have a “troll gene” hidden somewhere because I’m Italian). Stay healthy and active, my dear friends!

Quinoa Enchilada Bake


  • 4 big tortilla wraps.
  • 1 cup uncooked quinoa rinsed
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 jalapeño seeds and ribs removed,diced
  • 1 red pepper seeds removed, diced
  • 1 orange pepper seeds removed, diced
  • 1 cup corn kernels I used canned corn
  • Juice of 1 small lime
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro
  • Salt and pepper to taste
  • 2 cups enchilada sauce
  • 1 7.5 oz can black beans, drained and rinsed
  • 1 cup shredded Cheddar cheese I used Parmesan

Enchilada Sauce:

  • 1 can crushed tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon brown sugar.


  • Cook quinoa in water in a medium saucepan over medium heat according to the directions on the package. Preheat the oven to 350 degrees F.
  • In a skillet, heat the tablespoon of olive oil, add the onion and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers, and cook for about 3 minutes. Add the lime juice chili powder and cilantro. Season with salt and pepper, to taste. Set aside. In another pan cook the black beans with salt and olive oil for about 5 minutes.
  • Prepare the Enchilada sauce. I made my own sauce cooking for about 15 minutes 2 cans crushed tomatoes with tablespoons olive oil, all-purpose flour, the spices and brown sugar.
  • Place 1/4 cup vegetables, beans, quinoa and corn in center of a tortilla. Roll tortilla and place into large casserole dish. Repeat for remaining tortillas.
  • Pour enchilada sauce on top of enchiladas and sprinkle with cheese. Bake for 20 to 25 minutes, until heated through.

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  1. Sorry to be the bearer of bad news, but did you know that almost all parmesan cheese is made using animal rennet? It may not be the sad eyes of the animal on that spitfire staring back at you, but unfortunately another animal, without a voice or vote, had to give its life so the parmesan cheese, which so many of us enjoy could be made. 🙁

  2. Haha we did not celebrate 4th of July back in the U.S., the fireworks were annoying and they scare pets and animals away ;( I can’t imagine why Americans would spend hundreds of dollars on fireworks that lasted just minutes – it’s ridiculous. I’m sorry that you went through this, there are loads of unspeakable and horrific food-related images on Pinterest and Instagram and I do my best not to get involved and block them. I made lots of quinoa this summer before Italy and wow, I would love to make enchilada using quinoa, that’s an awesome idea, Daniela! Oh I really miss enchiladas…miam!

  3. I’m actually really excited to be the first comment that actually addresses what the main point of your blog is (TA-DA I READ YOUR BLOG BECAUSE I LIKE IT & I don’t just leave you comments to promote my blog).

    Firstly, proud of you for running all that you do!! You’re taking on quite a healthy life track.

    Secondly, you’re not a troll! You were stating your opinion. It wasn’t popular, but you didn’t mean any harm by it. A true troll means to harm others with their words. I feel the same way you do when I see a carcass on my feed, I just don’t say anything. But the thing is, you are usefully using your food blog to make a statement. So what if it’s “normal” that “meat eaters” are “used” to this?! We’re so desensitized from these animals that we consume that if you asked most people who cook or eat these animals to actually kill it themselves, they’d shy away from it. Now obviously you’re not trying to be a jerk vegetarian on a crusade, but you certainly aren’t going to sit around & not take the opportunity to actually shed some light on this awful situation we’re currently in when it comes to meat & the food industry. I applaud you for that. It’s really nice of you to try to apologize to her though. Concern for the well being of our home & our kids’ homes is completely natural. Ignorance is not bliss. I think you’d really enjoy the documentary Food, Inc. It’s quite powerful.

    Lastly, your recipe looks wonderful. The pictures are beautiful as always.

  4. Brilliant idea to use quinoa. I love enchiladas and using quinoa in it is just genius! Next time , going to make it with that and cut out the unnecessary calories and make something healthy without compromising on the taste! Love this!!

  5. this dish looks like just the thing we wanted to cook….it is raining here and its cloudy all day….and this cheesy,enchilada bake is so comforting,thanks for the recipe 🙂

  6. This bake looks amazing! I’ve recently started to eat quinoa, so I definitely want to give your recipe a go! You’ve made one of my favourite meals a lot healthier and more delicious. May try this next week for dinner! 😀