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    You are in: Home / Recipes / Quinoa Mexi 6-Layer (Ww Core) Recipe
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    Quinoa Mexi 6-Layer (Ww Core)

    Quinoa Mexi 6-Layer (Ww Core). Photo by DuChick

    1/4 Photos of Quinoa Mexi 6-Layer (Ww Core)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Whirlwind's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
    3. 3
      Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
    4. 4
      Spread quinoa in a large baking dish.
    5. 5
      Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
    6. 6
      Bake at 450°F for 20 minutes.
    7. 7
      Broil for an additional 3-5 minutes to turn the cheese golden.

    Ratings & Reviews:

    • on November 01, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2014

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2012

      55

      Very good! I added the cumin as suggested, but I also increased the amount of chili powder that it called for. Then I placed it on a bed of lettuce. It was yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Quinoa Mexi 6-Layer (Ww Core)

    Serving Size: 1 (235 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 303.0
     
    Calories from Fat 59
    19%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 35.1 mg
    11%
    Sodium 57.1 mg
    2%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 8.6 g
    34%
    Sugars 5.5 g
    22%
    Protein 22.3 g
    44%

    The following items or measurements are not included:

    Herdez red salsa

    soy cheese

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