Quinoa Taco Bake Recipe

Introduction

Quinoa Taco Bake is a flavorful and hearty casserole that combines lean ground turkey, fresh vegetables, and protein-packed quinoa. This easy-to-make dish is perfect for a family dinner or meal prep, offering a nutritious twist on classic taco flavors.

Ingredients

• 1 pound lean ground turkey
• 2 1/2 cups chopped onion, tomatoes, and peppers (or premade fresh salsa or 2 cans of Rotel)
• 1/2 cup tomato sauce (preferably homemade or no-sugar-added)
• 1 cup grated zucchini
• 2 cups cooked quinoa
• 1 cup shredded cheddar cheese or Mexican cheese blend
• 3 cloves garlic, minced
• 1/3 cup diced or sliced avocado (optional)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare all ingredients. Have the garlic minced, turkey ready for cooking, spices measured, tomato mixture prepared, zucchini shredded, and quinoa cooked and set aside.
2. Step 2: In a large skillet, sauté the garlic and ground turkey over medium heat until the turkey is no longer pink. Be careful not to burn the garlic to avoid bitterness.
3. Step 3: Add chili powder, cumin, and the tomato mixture to the cooked turkey. Stir well and let it simmer for a few minutes to blend flavors. Then add the grated zucchini and cook together for another 2 minutes.
4. Step 4: Stir in the cooked quinoa and tomato sauce, mixing until everything is evenly combined.
5. Step 5: Spray a casserole pan with cooking spray. Transfer the turkey and quinoa mixture to the pan and spread it out evenly. Sprinkle the shredded cheese on top and garnish with fresh cilantro if using.
6. Step 6: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Remove from oven, portion into servings, and optionally top each with avocado slices.

Tips & Variations

• For a vegetarian version, substitute ground turkey with cooked lentils or black beans.
• Use premade salsa or canned Rotel to save time without compromising flavor.
• Adding a pinch of smoked paprika can enhance the smoky depth of the dish.
• Leftovers make a great filling for tacos or burrito bowls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of ground turkey?

Yes, ground beef, chicken, or plant-based meat substitutes work well in this recipe. Adjust cooking times as needed for different proteins.

Is quinoa necessary, or can I use rice instead?

While quinoa adds extra protein and texture, you can substitute cooked rice if preferred. The flavor will remain delicious with either option.

Quinoa Taco Bake Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

This Quinoa Taco Bake is a wholesome and flavorful casserole combining lean ground turkey, nutritious quinoa, fresh vegetables, and a blend of Mexican-inspired spices. With a cheesy topping and optional avocado garnish, this dish offers a satisfying and balanced meal perfect for weeknight dinners or meal prepping.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 pound lean ground turkey
• 2 1/2 cups chopped onion, tomatoes, and peppers (or premade fresh salsa or 2 cans of Rotel)
• 1 cup grated zucchini
• 3 cloves garlic, minced

Grains and Dairy

• 2 cups quinoa, cooked
• 1 cup shredded cheddar cheese or Mexican cheese blend

Seasonings and Extras

• 1/2 cup tomato sauce (preferably homemade or no-sugar-added)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/3 cup diced or sliced avocado (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat Oven and Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather and prep all ingredients including minced garlic, ground turkey, spices, tomato mixture, shredded zucchini, and cooked quinoa to streamline cooking.
2. Cook the Turkey and Garlic: In a large skillet over medium heat, sauté the minced garlic and ground turkey until the turkey is no longer pink, taking care not to let the garlic burn to avoid bitterness.
3. Add Spices and Vegetables: Add the chili powder, cumin, and the mixture of onions, tomatoes, and peppers (or salsa/Rotel) to the skillet. Stir to combine and let it simmer for a few minutes to meld the flavors. Then incorporate the shredded zucchini and simmer for an additional two minutes.
4. Combine with Quinoa and Sauce: Stir in the cooked quinoa and tomato sauce into the skillet, mixing thoroughly to ensure an even distribution of all ingredients.
5. Assemble and Bake the Casserole: Spray a casserole dish with cooking spray to prevent sticking. Transfer the turkey-quinoa mixture into the dish and spread it evenly. Sprinkle the shredded cheese evenly on top and garnish with fresh cilantro if using.
6. Bake and Serve: Bake the casserole in the preheated oven for 15-20 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from oven, portion into 4 servings, and top each serving with 2 tablespoons of avocado if desired. Serve warm and enjoy your nutritious meal.

Notes

• Use homemade or no-sugar-added tomato sauce for a healthier option.
• The diced avocado and fresh cilantro are optional but add a fresh and creamy contrast to the baked casserole.
• You can substitute ground turkey with lean ground chicken or beef if preferred.
• Quinoa should be cooked prior to assembling the dish. Use a 2:1 water to quinoa ratio for cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: quinoa taco bake, turkey taco casserole, healthy taco bake, quinoa casserole, ground turkey recipe, Mexican casserole, baked taco dish