Layered Mexican Quinoa Bake

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READY IN: 35mins
Recipe by Shelley Lee

This is a family friendly quinoa recipe using ordinary, easy to find ingredients...most you will have on hand. It is so delicious and makes enough for a large, hungry family or plenty for left-overs.

Ingredients Nutrition

Directions

  1. To cook the Quinoa.Rinse quinoa for 2 minutes under cool running water in a small mesh strainer. Set aside to drain. Heat a large non-stick skillet to medium high. Toss quinoa into the hot skillet and shake to distribute. Shake and toss the quinoa occasionally in the hot skillet for about 5 minutes or until seeds are dry and slightly browned with a toasty aroma. THIS STEP OF TOASTING THE QUINOA IS SO WORTH IT IN THE TASTE OF THE DISH!
  2. Transfer quinoa into a saucepan. Add 1 cup chicken broth and 1 cup water. Bring to a boil, reduce heat, cover and simmer 15 minutes or until the liquid is absorbed. Remove from heat. Let stand 10 minutes and fluff. OR Place quinoa and liquids in a microwave rice cooker, microwave on HIGH for 15 minutes. Let stand 10 minutes and fluff! Perfect every time!
  3. While quinoa is cooking, brown the ground beef with the onions and garlic in the toasting skillet (which should still be hot), adding the taco or chili seasoning about halfway through.
  4. Heat oven to 450 degrees. Spray a 9x13 glass baking dish with non-stick spray. Spread the cooked quinoa in the bottom of the pan. Layer the beef and other ingredients in the order they are listed.
  5. Bake for 20 minutes or until cheese is bubbly.
  6. Garnish with sour cream and chopped chives. Serve as a dip with scoops or rolled in warm tortillas.

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