Ingredients
-
1
-
1
-
1
-
1/4
-
1/4
-
1/3
-
1
-
1
-
2
-
3/4
-
1
-
-
-
-
Directions
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!, 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?
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Steps
|
1
Done
|
1. Preheat Oven to 400 Degrees Farenheit. |
|
2
Done
|
2. in a Large Bowl, Mix Together the First Seven Ingredients, Tomatoes Through Quinoa. |
|
3
Done
|
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
Done
|
4. While Quinoa Mixture Is Baking, Prepare Ground Beef With Taco Seasoning and Water. Simmer Until Water Has Evaporated. |
|
5
Done
|
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
Done
|
6. Serve With Optional Sour Cream, Chopped Cilantro and Lime Juice Squeezed Over. |
