Hey, taco lovers!
Are you hungry for something new? I’ve got a fantastic recipe you’re going to want to try!
Today, I’m sharing my quinoa taco bake. Yes, you heard that right—it’s a taco dish that packs a healthy punch!
This meal is easy to throw together, full of flavor, and perfect for busy weeknights.
Get ready to dig into a bowl of deliciousness! Let’s dive in!
Possible Ingredient Alternatives
Ground turkey can be replaced with lean ground beef or plant-based crumbles for different dietary preferences. Both alternatives provide similar protein content and work well with the taco flavors. Adjust cooking time slightly for plant-based options, as they may cook faster.
Quinoa can be substituted with brown rice or cauliflower rice. Brown rice offers a similar nutritional profile and texture, while cauliflower rice provides a low-carb option. Use the same amount of cooked brown rice, or increase the cauliflower rice quantity by 25% to maintain volume.
Cheddar cheese can be swapped with a dairy-free cheese alternative for those avoiding dairy. Nutritional yeast is another option, providing a cheesy flavor and B vitamins. Use about 1/4 cup of nutritional yeast, adjusting to taste, and consider adding a bit more moisture to the dish if using this substitution.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 50-60 g
- Carbohydrates: 130-140 g
Ingredients
For the base:
- 3 cloves garlic (freshly minced for best flavor)
- 1 tbsp chili powder
- 1 lb lean ground turkey
- 2 tsp cumin
For the mix-ins:
- 1/2 cup tomato sauce (I use Muir Glen organic tomato sauce)
- 2 cups cooked quinoa
- 2 1/2 cups chopped onions, tomatoes, and peppers (a blend of bell peppers and red onion works well)
- 1 cup grated zucchini (excess moisture squeezed out)
For the topping and garnish:
- 1/3 cup diced avocado
- fresh cilantro (for garnish, roughly chopped)
- 1 cup shredded cheddar or Mexican cheese blend (Cabot or Tillamook work great)
For baking:
- cooking spray
Step 1: Preheat Oven and Prepare Ingredients
Preheat your oven to 350°F (175°C).
While the oven is warming up, gather your ingredients and ensure everything is ready for cooking.
This includes having your garlic and turkey prepared for sautéing, your spices and tomato mixture ready to go, and your shredded zucchini and cooked quinoa set aside.
Step 2: Cook the Turkey and Garlic
In a large skillet, sauté the garlic and turkey over medium heat until the turkey is no longer pink.
Ensure that the garlic does not burn, as it will add a bitter taste to the dish.
Step 3: Add Spices and Vegetables
Once the turkey is cooked through, add your chosen spices and the tomato mixture into the skillet.
Stir everything together well and allow it to simmer for a few minutes to blend the flavors.
Then, add in the secret shredded zucchini, and let it all simmer together for an additional two minutes or so.
Step 4: Combine with Quinoa and Sauce
Add the cooked quinoa to the skillet along with your desired sauce.
Mix everything thoroughly, ensuring that the quinoa and sauce are evenly distributed throughout the turkey mixture.
Step 5: Assemble and Bake the Casserole
Spray a casserole pan with cooking spray to prevent sticking.
Transfer the meat and quinoa mixture into the prepared casserole pan, spreading it out evenly.
Top the mixture with your choice of cheese and sprinkle fresh cilantro over the top for added flavor.
Step 6: Bake and Serve
Bake the casserole in the preheated oven at 350°F (175°C) for about 15-20 minutes, or until the cheese is bubbly and golden.
Once it’s done, remove from the oven and portion it into 4 servings.
For an optional touch, top each serving with 2 tablespoons of avocado if desired.
Enjoy your tasty and nutritious casserole!
