Mexican Quinoa Bake Recipes

MEXICAN QUINOA

Mexican Quinoa image

As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.

Provided by Occasional Cooker

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup quinoa, rinsed
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 envelope gluten-free taco seasoning mix
2 cups low-sodium chicken broth
¼ cup chopped fresh cilantro

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g

MEXICAN QUINOA BAKE

Mexican Quinoa Bake image

Layer veggies and quinoa with this Mexican Quinoa Bake! Add salsa to this Mexican Quinoa Bake for a delicious south-of-the-border main dish.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield Makes 7 servings, about 1 cup each

Number Of Ingredients 8

Ingredients

2 cups water
1 cup quinoa, uncooked
1/2 cup rinsed canned no-salt-added red kidney beans
2 Tbsp. (1/4 of 1.25-oz. pkg.) TACO BELL® Taco Seasoning Mix, divided
1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

Heat oven to 350ºF.
Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
Add beans and 1 Tbsp. taco seasoning; mix well. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining taco seasoning; top with salsa.
Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 3 g, Protein 10 g

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole image

Delicious comfort food!

Provided by MrsReal

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 10

Number Of Ingredients 14

Ingredients

2 cups water
1 cup quinoa
2 teaspoons vegetable oil, or as needed
2 green bell peppers, diced
1 onion, diced
3 cooked chicken breasts, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package shredded Cheddar cheese, or to taste, divided
½ cup sour cream
½ teaspoon chili powder, or to taste
½ teaspoon cayenne pepper, or to taste
8 (6 inch) corn tortillas

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
Bake in the preheated oven until set, about 45 minutes.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 34.9 g, Cholesterol 52.4 mg, Fat 16.5 g, Fiber 6.6 g, Protein 21.4 g, SaturatedFat 7.7 g, Sodium 604.2 mg, Sugar 3 g

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole image

A very healthy alternative to a pasta casserole! Mostly hands off once everything is mixed, and yet another way to use the latest super food!

Provided by Captains Lady

Categories Grains

Time 1h15m

Yield 8 Cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans, drained and rinsed
1 cup corn, canned
1/4 cup jalapeno, diced
1/4 cup salsa
1/3 cup broth
1 cup quinoa, toasted
1 lb 97% lean ground beef
2 tablespoons taco seasoning
3/4 cup water
1 cup cheddar cheese, grated
sour cream
cilantro
lime

Steps:

1. Preheat oven to 400 degrees Farenheit.
2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.

Nutrition Facts : Calories 431.7, Fat 13.2, SaturatedFat 6.5, Cholesterol 29.7, Sodium 440.2, Carbohydrate 59.2, Fiber 12.2, Sugar 5.6, Protein 22.1

SPICY MEXICAN QUINOA CASSEROLE

Spicy Mexican Quinoa Casserole image

A healthy mexican casserole dish that is really yummy and easy to make. For an added twist...if you like stuffed peppers, at step 5 stuff mix into 4-5 large bell peppers, add about 1/2 inch of water to the bottom of pan and bake for 30 minutes.Top with additional salsa and shredded cheese! Enjoy!

Provided by SarahKaye

Categories Grains

Time 55m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 bell pepper, diced
1 cup quinoa, uncooked
2 cups chicken broth
1/2 cup sweet onion, diced
3 garlic cloves, minced
1 (14 1/2 ounce) can black beans, drained & rinsed
2 (10 ounce) cans rotel
1 jalapeno pepper, chopped (I keep the seeds in!)
1/4 cup salsa (I use On The Border-Hot)
3/4 cup corn
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon red pepper flakes

Steps:

Cook quinoa in chicken broth according to package directions.
In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
Add rest of ingredients and cook until warmed through.
Fluff quinoa when it's done and add to skillet with everything else.
Transfer to a stone bakeware pan sprayed lightly with cooking spray.
Bake at 350 degrees for 30 minutes.
Serve with additional salsa & top with shredded cheese, if desired.

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