Quinoa Mexi 6 Layer Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup quinoa2 teaspoons olive oil1 lb ground turkey (93/7)1 small onion, chopped1-2 garlic cloves1 teaspoon coriander2 teaspoons chili powder2 teaspoons oregano4-6 dashes hot sauce2 cups frozen corn, thawed1 (19 ounce) can black beans, rinsed1 (28 ounce) can whole tomatoes, broken up by hand1 cup salsa3/4 cup shredded cheddar cheese
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.
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
Add turkey, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
Spread quinoa in a large baking dish.
Layer remaining ingredients in this order: Turkey, corn, tomatoes, salsa, black beans and finally the grated cheese.
Bake at 450°F for 20 minutes.
Broil for an additional 3-5 minutes to turn the cheese golden.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
Add turkey, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
Spread quinoa in a large baking dish.
Layer remaining ingredients in this order: Turkey, corn, tomatoes, salsa, black beans and finally the grated cheese.
Bake at 450°F for 20 minutes.
Broil for an additional 3-5 minutes to turn the cheese golden.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 9.4 g
- Cholesterol: 51.1 mg
- Sodium: 610.4 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 7.3 g
- Protein: 20.0 g
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