Beefy Taco Veggie Quinoa Bake
So, three weeks ago I had the bright idea that we should re-do the kitchen. Aaaand we are in the thick of it. It’s an ongoing process and there is so much to do!! Needless to say, I don’t really feel much like digging through the boxes in the dining room for lots of pans and coming up with clever recipes.
This one happened by accident. Such a happy accident!
I was talking to my mom, musing about what to make for dinner one night and she said to come shop in her overflowing pantry. She has a million cans of things. Once I saw her can of black beans, I knew what to do. I could eat this combination of flavors every day and be cool with it.
It is kind of a long list of ingredients, but your entire, healthy & delicious meal is all in one dish. Can’t get simpler than that! Every ingredient adds another layer of flavor to this dish. It’s a party in your mouth! But if there is something you don’t have on hand, substitutions could easily be made. If you don’t have butternut squash, you could add in a cup of diced zucchini. Mushrooms would also be a lovely addition.
Beefy Taco Veggie Quinoa Bake
1 cup quinoa
1 1/4 cup beef broth (or water)
1 lb 93% lean ground sirloin
1/2 packet taco seasoning
1/4 cup diced red onion
1 jalapeño, diced and deseeded (or with seeds, if you like it hottt!)
1 cup thawed frozen spinach
1 cup cooked, diced butternut squash
1 cup corn kernels (canned, frozen or fresh)
1 egg (or egg substitute)
1 can black beans, drained
1/2 cup enchilada sauce
Salt, pepper, garlic powder to taste
2 tbsp goat cheese
1/4 cup grated Parmesan cheese
1/2 cup lite sour cream
Topping-1 1/2 cups shredded cheese
Preheat the oven to 400F degrees.
Combine the quinoa and broth in the rice cooker and cook. If you don’t have a rice cooker, cook per the boxed instructions. The broth adds a lovely flavor to the quinoa.
Brown the meat. Add taco seasoning, onion and jalapeño. Cook until vegetables are softened.
Combine all but cheese topping in a big bowl.
Spray a 9×13 pan with nonstick spray and bake uncovered for 30 minutes. (I actually made mine in 2-8×8 pans, so my mom could take one home!)
*If you would like to make this meatless, simply use water instead of broth to cook your quinoa and omit the ground beef, adding in another can of beans. They’re good for your heart 😉
And, now I’m ready for leftovers!
**I garnished mine with lite sour cream, dried cilantro and enchilada sauce–yum!
“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site. She’s a self-taught home chef who likes to put her own spin on classic recipes. Go visit her blog and say hi. Or follow her on Twitter @athungrymonster, Instagram orPinterest.
I love this idea. We often have leftover quinoa and taco meat in the fridge, and I get tired of making fried “rice” with quinoa every time we have leftovers.
I love quinoa, but my boyfriend find it boring. I’ll have to try this, see if he likes it as a base to something more complex.
I love quinoa for this reason…it can be the base for any flavor combination!!!
this was delish! even my husband made sure that I kept the recipe 🙂 however, I did get a little confused — does the recipe call to add the goat cheese, parmesan & sour cream into the quinoa/beef mixture? or are these for the top?
Yes, add it into the mixture. The topping is: 1 1/2 cups shredded cheese So glad you liked it!!!