Mexican Quinoa Casserole

• servings: 8 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 cup quinoa (rinsed and drained)

1 tbsp olive oil

1 small yellow onion, diced

1lb ground turkey

2 cloves garlic, minced

1 can fire roasted tomatoes

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

2 tsp cumin

2 tsp chili powder

1 tsp smoked paprika

1 tsp salt

1 tsp pepper

1/4 tsp cayenne powder

1 cup water

juice of one small lime

1 ½ cups cheddar cheese

lime wedges, avocado, greek yogurt, cilantro

Directions

Preheat oven to 350F.

Cook your quinoa by bringing 1 cup of quinoa and 2 cups of water to a boil in a small saucepan. Cover with lid. Once boiling, reduce heat to low and simmer for 15 minutes or until liquid is absorbed. Turn off heat, let sit for a few minutes and then fluff with work.

While quinoa is cooking, heat olive oil in large sauce pan or dutch oven.

Add diced onion and cook until just soft.

Add in ground turkey and garlic, breaking up with spoon.

Once turkey is all the way cooked through, reduce heat and add in tomatoes, beans and corn.

Next, stir in all spices and water.

Stir to combine, and then add in lime juice. Let simmer for 15 minutes on low.

Turn off heat and stir in cooked quinoa.

Pour turkey quinoa mixture into a baking dish (I used an 8×11 dish) and top with cheddar cheese.

Bake for 20 minutes at 350F. Let cool a few minutes before serving. Enjoy!

Nutrition

• Calories: 363
• Total Fat: 16.3 g
• Saturated Fat: 6.4 g
• Trans Fat: 0.3 g
• Cholesterol: 63.6 mg
• Sodium: 784.4 mg
• Total Carbohydrate: 31.1 g
• Dietary Fiber: 6.8 g
• Total Sugars: 3.1 g
• Protein: 24.1 g