Mexican Quinoa Casserole
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!
- Ready In:
- 1hr 15mins
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can black beans, drained and rinsed
- 1 cup corn, canned
- 1⁄4 cup jalapeno, diced
- 1⁄4 cup salsa
- 1⁄3 cup broth
- 1 cup quinoa, toasted
- 1 lb 97% lean ground beef
- 2 tablespoons taco seasoning
- 3⁄4 cup water
- 1 cup cheddar cheese, grated
- sour cream
- 1. Preheat oven to 400 degrees Farenheit.
- 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
- 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. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
- 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. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.
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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?Reply