Mexican Quinoa Casserole

READY IN: 1hr 15mins
Recipe by Captains Lady

A very healthy alternative to a pasta casserole! Mostly hands off once everything is mixed, and yet another way to use the latest super food!

Top Review by OCMom1

With a dubious family, I made this as part of my attempt at removing starching rice from some of our meals and using more quinoa. And it was a huge hit. The flavor with seasoning the beef was probably a big part of it but even more so was topping with a creamy ranch dressing I made with buttermilk and fat free sour cream seasonings and avocado. I toasted the quinoa ahead of time and then it was simply a matter of mixing up the beans, corn and tomatos to throw it in the oven while the meat was cooking. I could easily see this as a vegetarian dish if you sub'd in lentils in place of the beef. Next time I may try some ground Turkey and see how that tastes. Definitely a keeper. And it was quick enough for a weekday if you needed something ready to go. Wonder how it would do in a crock pot and melt the cheese on it at the end?

Ingredients Nutrition


  1. 1. Preheat oven to 400 degrees Farenheit.
  2. 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
  3. 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
  4. 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
  5. 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
  6. 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.

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