Mexican Quinoa Casserole
Ingredients
The casserole
-
1
cup
quinoa (rinsed and drained)
-
1
tbsp
olive oil
-
1
small
yellow onion, diced
-
1
lb
ground turkey
-
2
cloves
garlic, minced
-
1
can
fire roasted tomatoes
-
1
can
black beans, drained and rinsed
-
1
can
corn, drained and rinsed
-
2
tsp
cumin
-
2
tsp
chili powder
-
1
tsp
smoked paprika
-
1
tsp
salt
-
1
tsp
pepper
-
¼
tsp
cayenne powder
-
1
cup
water
-
juice of one
small lime
-
1.5
cups
cheddar cheese
Toppings
-
lime wedges
-
avocado
-
greek yogurt
-
cilantro
Instructions
- 1. Preheat the oven to 350°F.
- 2. Cook the quinoa by boiling 1 cup of quinoa with 2 cups of water, then simmer for 15 minutes until liquid is absorbed.
- 3. In a large saucepan, heat olive oil and sauté the diced onion until soft.
- 4. Add ground turkey and minced garlic, cooking until the turkey is fully cooked.
- 5. Stir in the fire roasted tomatoes, black beans, and corn.
- 6. Mix in the spices and water, then add lime juice and let simmer for 15 minutes.
- 7. Stir in the cooked quinoa, then transfer the mixture to a baking dish and top with cheddar cheese.
- 8. Bake for 20 minutes, then let cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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