Spicy Mexican Quinoa Casserole Recipes

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.

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.

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.