Black Bean and Quinoa Taco Casserole

I was craving a good home cooked meal. Too often I eat quick meals and consume lots of protein shakes. I had some leftover quinoa from the breakfast casserole I made earlier this week so I decided to use it instead of rice. It turned out great.

First rinse your quinoa and cook according to directions (2 to 1)  I found a good mesh strainer for the quinoa and so it was not nearly as messy to rinse this time! I boiled the quinoa with 1-1/2 cups of chicken broth and 1/2 cup of water for bit of extra flavor. 

While the quinoa is cooking, go ahead and brown your turkey meat and add the package of taco seasoning. I really like Mrs. Dash all natural salt free taco seasoning. Leave on low heat to keep warm

Chop 1/2 bunch of green onions and add to your taco meat. 

Next drain the can of black beans and drain half the juice from the rotel. 

Once quinoa is cooked, evenly distribute on the bottom of a 9x13 baking dish.

Next layer with taco meat, beans and rotel, top with 1 cup of shredded 2% Mexican blend cheese. 

 (I forgot to take a picture with the rotel and cheese but you get the idea) 

Bake at 350 for 20 minutes.

Serves 6 

Each serving is 345 calories and loaded with protein! 

Top with fresh cilantro, avocado or gaucamole and non-fat plain Greek yogurt. 

We had this for dinner and then I divided up the leftovers for lunch! 

Enjoy!

-Kristen

Ingredients:
1 cup uncooked quinoa
1-1/2 cup unsalted chicken broth
1/2 cup water
1lb. 99% lean ground Turkey
1 package of Mrs. Dash No Salt added Taco seasoning (or your own)
1/2 bunch chopped green onions
1 can black beans
1 can of rotel
1 cup 2% shredded Mexican blend cheese

Directions:
Cook quinoa with water and broth
Brown turkey meat and add taco seasoning and green onions
Layer quinoa, taco meat, beans and rotel in 9x13 baking dish. Top with shredded cheese.
Bake at 350 degrees for 20 minutes.

Top with cilantro, avocado or guacamole (or both) non-fat plain greek yogurt

Serves 6

345 calories per serving.