Mexican quinoa casserole in a baking dish.
Entrées,  Recipes

Big Flavors Turns 6! Quinoa Mexi 6 Layer Casserole

Mexican quinoa casserole in a baking dish.
Wow. I can’t believe it’s already been 6 years. This blog has become a huge part of my life, and I’ve made a ton of awesome friends through it. I’ve also experimented with a lot of new foods, which has been an amazing experience. Thanks to everyone who has been so supportive of my food journey, and to the endless people who taste, comment and share recipes with me. My kitchen has come a long way since I started this blog, and I’m hoping it keeps going strong in the years to come.

I found this recipe and thought it would be a great way to celebrate with a theme of 6. It’s a healthy and tasty recipe that is sure to please a crowd. I had a friend come over to help us eat this casserole, and she really liked it. Me and Dino were big fans, too, and I can see making it again. Probably not until I have a few people over, though, as it makes a lot of servings. The technique with the quinoa was new to me, but it worked really well! I found the casserole a bit runny from the tomato liquid, so maybe next time I’ll drain some off. All in all, a nice, healthy way to ring in year 6!

Plate with Mexican quinoa casserole and a salad on the side.

Quinoa Mexi 6 Layer Casserole
SparkRecipes – BUN3KIN

5 WW points per serving

Minutes to Prepare: 2
Minutes to Cook: 30
Number of Servings: 8

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

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.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

4 Comments

  • Joanne

    SIX YEARS!!! Major congrats. That is no easy feat!!

    I love the sound of this casserole. Not too heavy like so many are…just delicious.

  • Ashley

    Thank you!! The biggest hurdle was a few months ago getting back into the groove in the kitchen after having a baby. But it’s been an awesome 6 years!!

    We ended up eating leftovers of this with a nice dollop of sour cream on the side. Soooo tasty!

Leave a Reply

Your email address will not be published. Required fields are marked *