Quinoa Mexi 6-Layer (Ww Core)

"I stumbled across this recipe on the Weight Watchers Core board. It is absolutely 100% core. I have made it a couple dozen times since and have tweaked it to (my personal) perfection! It is so temptingly delicious and filling, I recommend taking a portion out and immediately freezing the rest in containers for lunches. It is great with a little No Fat Sour Cream as a condiment."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Nourished Homestead photo by Nourished Homestead
photo by Chicagoland Chef du photo by Chicagoland Chef du
Ready In:
45mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
  • While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
  • Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
  • Spread quinoa in a large baking dish.
  • Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
  • Bake at 450°F for 20 minutes.
  • Broil for an additional 3-5 minutes to turn the cheese golden.

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Reviews

  1. Very good recipe! This was my first attempt at using quinoa - I want to start using it more, b/c of its health benefits. This was a great first impression!! I pretty much followed the recipe to a T, but I did spice it up a bit by adding diced jalapeno, cumin and ground chipotle pepper when I cooked the onions/garlic. And I didn't have any coriander, but I really wished I'd had some fresh cilantro, b/c that would be really nice as garnish on this. Otherwise, for small changes, due to using what I had on hand, I used diced tomatoes and frozen corn, as well as regular cheese. I don't think I did anything different that changed the niceness of this recipe, as is. Servec w/ a little bit of sour cream = perfection. I like the idea of using it in torts - we'll probably do that w/ the leftovers. Oh, one other thing - I should have used a 9x13, but I used a large casserole (smaller than 9x13) and it took much longer to cook. It definitely needs a 9x13! Thanks for great recipe! It's a keeper!
     
  2. My entire family loved this! It's like a taco in a pan. Kids added sour cream to theirs, we tried to hold ours to the 7 pts. Really liked how the quinoa turned out; I'll be toasting first in all my recipes now. Thanks so much!!
     
  3. I think my husband may actually be addicted to this... We used ground turkey instead of beef, Herdez' verde salsa, and mozzarella, and it was delectable. Had it as a dip one night (with chips), and as burritos for lunch the next day. My husband also snuck a serving for breakfast, and made it into a breakfast burrito. We will definitely do this again. **UPDATE** Oops, forgot to mention that we topped it with jalapeno slices, which added a great amount of kick to it.
     
  4. the recipe came out delicious! Im definitely adding this recipe to my rotation during the week. Next time i'll add ground turkey instead of ground beef!
     
  5. This recipe was really easy to make and was really tasty. I didn't have corn so chose to not substitute anything else for it and it still tasted great. I ate it by putting it on romaine lettuce leaves and rolling like a tortilla. Fantastic if you feel like a mexican food night!
     
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Tweaks

  1. Since I cant eat soy I used sharp cheddar instead of soy cheese. It turned out so delicious!
     
  2. YUM, even my teens gobbled it up! I was not concerned about calories so I did not follow WW suggestions. I used my own taco seasoning in place of seasonings and onion, used navy beans (our preference), no corn, added Rotel tomatoes, regular bottled salsa> more than suggested. I added the drained Rotel tomatoes to the cooked quinoa, beef and then a layer of cheese, salsa, beans, more cheese. Baked @400?F for 30 minutes. Served topped with avocado and cilantro and corn chips. Thanks for posting.
     
  3. This turned out great. I used low fat cheese instead of soy cheese. Only complaint is that it was on the dry side but that may be because I drained the tomatoes. May try adding some enchilada sauce next time. Thanks for sharing!
     
  4. Yum! I let my husband talk me into using a couple Costco sized cans of roast beef instead of running to the store to buy hamburger, and am I glad I did. I don't think I'll ever make it any other way. I followed the rest of the directions for preparing the meat layer and it was a fantastic shredded picadillo-style beef. I also added some sliced black olives just before the cheese, and used regular sharp cheddar instead of soy cheese. I assume that makes it non-CORE, but I'm not on the program, so doesn't matter at my house. Served with light sour cream and it didn't taste like diet food to me at all. Delicious!!
     
  5. Even my husband loved it! I used a can of diced tomatoes and ground turkey instead of the beef. Also, real cheese instead of the soy. You can definitely play around with the seasoning to your own liking. We topped with ff sour cream and hubby rolled his in a tortilla. Love the quinoa- so healthy for you too! Thanks!
     

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