Quinoa Mexi 6 Layer Casserole

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Quinoa Mexi 6 Layer Casserole calories by ingredient

Introduction

5 WW points per serving 5 WW points per serving

Minutes to Prepare: 2

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 cup quinoa

2 teaspoons olive oil

1 lb ground turkey (93/7)

1 small onion, chopped

1-2 garlic cloves

1 teaspoon coriander

2 teaspoons chili powder

2 teaspoons oregano

4-6 dashes hot sauce

2 cups frozen corn, thawed

1 (19 ounce) can black beans, rinsed

1 (28 ounce) can whole tomatoes, broken up by hand

1 cup salsa

3/4 cup shredded cheddar cheese

Directions

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.