Mexican Turkey Quinoa Casserole
As a kid, casseroles were dinners that I wasn't quite fond of. To me casserole made me think of hamburger helper or tuna casserole... and either of those are a hard no for me even now! HOWEVER, this spin on casserole is one of the best tasting and EFFICIENT meals I have made in a while! Not only is it amazing for meal prep, but the amount of time it takes to make clocks in at 30 minutes. What more could you ask for?
Instead of the heavy, processed add-ins, this healthy Mexican Chicken Casserole uses Greek yogurt, real cheese, and a mix of fresh ingredients like bell peppers, tomatoes, and black beans to create a healthy dinner that’s still reasonably easy to prepare on a weeknight.
Serve it hot with sriracha, avocado and a dollop of plain nonfat greek yogurt and you've got a crowd pleasure!
1 cup uncooked quinoa
1 tablespoon olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound ground turkey (95/5)
1 tablespoon, plus 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons minced garlic
1 can (15 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans
1 cup plain nonfat Greek yogurt
1/2 cup freshly grated sharp cheddar cheese
1/2 cup freshly grated mozzarella cheese
For Serving: Sriracha, Greek Yogurt, Fresh cilantro
1. Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.
2. Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
3. In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the ground turkey, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the turkey until it is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.
4. Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.