Name: Healthy Quinoa Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1 pound lean ground beef (80 to 93% lean) or ground turkey; 1 tablespoon coconut or olive oil; 1 small onion, finely chopped (about 1/2 cup); 1 jalapeno pepper, seeded and finely chopped; 2 cloves garlic, minced; 2 cups lightly packed baby spinach; 1 cup shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese, divided; 2 cups tomato sauce or salsa; 2 cups cooked quinoa

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Introduction

This healthy quinoa casserole is a flavorful and satisfying dish that combines lean ground meat, nutrient-packed quinoa, and a blend of homemade taco seasonings. It’s perfect for a comforting weeknight dinner that’s both hearty and wholesome.

A close-up view of a clear glass baking dish showing a multi-layered casserole. The bottom layer is melted yellow and white cheese that is gooey and stretchy. Above it, there is a layer of cooked ground meat with small green spinach leaves mixed in, adding a fresh green color. The texture of the meat looks soft and crumbly, sitting just above the melted cheese. A rose gold spoon is lifting a large portion from the dish, with cheese stringing between the dish and the spoon. The dish is placed on a blue cloth, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Homemade Taco Seasoning:

1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano

For the Casserole:

1 pound lean ground beef (80 to 93% lean) or ground turkey
1 tablespoon coconut or olive oil
1 small onion, finely chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 cups lightly packed baby spinach
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
2 cups tomato sauce or salsa
2 cups cooked quinoa

Instructions

Step 1: Preheat your oven to 350˚F (175˚C). In a small bowl, mix together all the ingredients for the homemade taco seasoning. Set this aside.
Step 2: Heat a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up occasionally, until fully cooked (about 5 minutes for beef, 6 minutes for turkey). Transfer the cooked meat to a large bowl and drain any excess fat from the skillet.
Step 3: Return the skillet to medium heat and add the oil. Once melted, sauté the onion and jalapeno until soft and fragrant, about 5 to 10 minutes.
Step 4: Stir in the minced garlic and baby spinach, cooking until the spinach is wilted, about 2 to 3 minutes.
Step 5: Combine the cooked vegetables with the meat. Add the cooked quinoa, taco seasoning mixture, tomato sauce or salsa, and half of each cheese (cheddar and Monterey Jack). Stir well to combine.
Step 6: Pour the mixture into an 8-by-8-inch casserole dish. Sprinkle the remaining cheese evenly over the top.
Step 7: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.

Tips & Variations

For a vegetarian version, substitute the ground meat with cooked lentils or a plant-based ground meat alternative.
Add a cup of black beans or corn for extra texture and flavor.
Use a mild salsa to reduce spice or a smoky chipotle salsa for a deeper flavor.
Feel free to swap Monterey Jack cheese with mozzarella for a different melting quality.
To make the casserole gluten-free, ensure your salsa and spices are gluten-free certified.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate with black geometric patterns holds a layered dish that has three visible layers: the bottom layer is dark brown and textured, likely ground meat or a meat substitute; the middle layer consists of cooked quinoa mixed with small green spinach leaves, in light brown and green colors; the top layer is melted yellow and white cheese, slightly browned in spots. The quinoa layer is fluffy and grainy, and the spinach adds a fresh green touch. A metal fork is on the right side of the plate. Another plate with more of the same dish is partially visible above on the white marbled surface, which replaces the blue textured background. A dark blue cloth with white patterns is seen on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, cooked brown rice, barley, or couscous can be substituted depending on your preference. Keep in mind that cooking times and textures may vary.

Is it possible to prepare this casserole ahead of time?

Absolutely. You can assemble the casserole the night before and refrigerate it overnight. Bake it fresh whenever you’re ready. This makes it great for meal prep and busy schedules.