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    Home » Recipes » Main Dish Recipes

    Big Flavors Turns 6! Quinoa Mexi 6 Layer Casserole

    Modified: Oct 24, 2023 · Published: Aug 1, 2012 by Ashley

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    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
    ¾ 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

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    Reader Interactions

    Comments

    1. Joanne

      August 09, 2012 at 7:39 am

      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.

      Reply
    2. Ashley

      August 15, 2012 at 1:17 pm

      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!

      Reply
    3. Lyn

      April 22, 2013 at 8:54 am

      Made this for dinner last night and it was delicious. My family ate heartily and some of us had seconds!

      Reply
      • Ashley

        April 22, 2013 at 9:17 am

        So glad everyone liked this! I don't make nearly enough casseroles.

        Reply

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