A hearty and nutritious casserole made with ground turkey, quinoa, and a mix of flavorful ingredients, perfect for a family meal.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground turkey
1 cup quinoa
2 cups chicken broth
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, undrained
1 cup black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Monterey Jack)
Fresh cilantro for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Season with cumin, chili powder, salt, and pepper.
While the turkey is cooking, rinse the quinoa under cold water. In a separate pot, combine the quinoa and chicken broth. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until the liquid is absorbed.
Once the turkey is cooked, stir in the diced tomatoes, black beans, corn, and cooked quinoa. Mix well to combine all ingredients.
Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
Feel free to customize the recipe with your favorite vegetables.
This dish can be made ahead of time and reheated.
For a spicier version, add jalapeños or extra chili powder.