Quinoa Taco Bake

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Yields: 4 serving
Prep Time: 30 minutes


1lb Lean Ground Turkey
1 cup uncooked Quinoa
1 14oz can Rotel
No Salt added Tomato Sauce – about 4oz
1 Large Zucchini Squash
1 Cup Shredded Monteray/cheddar blend cheese
2-3 TBSP Chili Powder
2-3 Tsp Cumin
3 Garlic Cloves minced
Cilantro chopped fresh


Preheat oven to 350 degrees. Lightly spray 9×13 glass baking dish with olive oil and set aside.

1. Prepare quinoa as directed. Fluff
2. While quinoa is cooking, spray skillet and place on med-high heat. Add garlic and ground turkey. Break up meat and add your Chili Powder and Cumin as it browns. Before all the way cooked through, add your can of Rotel (I leave the juices in). Adjust seasonings to taste. NOTE: You could certainly use fresh onions, jalapenos and tomatoes if you wish.
3. Add  shredded zucchini squash to your meat mixture. Allow to simmer until the veggies are tender.
4. Remove from heat and add your quinoa-tomato sauce, and  shredded cheese. Mix together.
5. Pour mixture into prepared baking dish. Top with cilantro and remaining 3 (blue) containers of Cheese.
6. Bake uncovered 10-15 mins until cheese is melted.
7. Divide into 4 equal portions.