Hello Somewhat Simple readers! I’m stopping by from Food Folks and Fun to share with you one of my favorite 30-minute meals, Quinoa Taco Casserole. It’s so tasty and everyone devours it, including my kiddos.

With school starting this coming week for some, family life is about to speed up again. When my weeknights are busy, dinner prep needs to be a snap. That’s why I love quick & easy meals like this Quinoa Taco Casserole.

All you do to make this recipe is add the ingredients (minus the garnishes) to a large bowl, mix, pour and bake. That’s it; from start to finish only 30 minutes!

Quinoa Taco Casserole

Quinoa taco salad is a delicious and healthy meal the entire family will enjoy.

Serves 6

Ingredients:

1 cup quinoa

1 8-ounce bottle taco sauce

½ cup red chunky salsa (use your favorite brand)

1 cup corn, frozen or fresh

1 14-ounce can black beans, drained

¼ cup sliced green onions, plus more for garnish

¼ cup chopped fresh cilantro, plus more for garnish

1 tablespoon taco seasoning

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ½ cups shredded Mexican cheese, divided

1 medium tomato, seeded and diced, for garnish

1 large avocado, diced, for garnish

½ cup tortilla strips, for garnish

Sour cream, for garnish

1 large lime, sliced

Directions:

1. Cook the quinoa as per the package instructions, set aside.
2. Preheat the oven to 375 degrees F. Spray a 9”x13” or 3-quart baking dish with nonstick cooking spray, set aside.
3. In a large bowl mix together the quinoa, taco sauce, salsa, corn, black beans, green onions, cilantro, taco seasoning, and salt & pepper. Mix in 1 cup of the shredded cheese.
4. Pour the mixture into your prepared baking dish and sprinkle with remaining ½ cup of cheese.
5. Bake for 15-20 minutes, or until the quinoa mixture just starts to bubble and the cheese is melted.
6. Garnish with tomato, avocado, tortilla strips, sour cream, green onion, and cilantro. Serve immediately with lime wedges.

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Quinoa Taco Casserole Recipe

Quinoa taco salad is a delicious and healthy meal the entire family will enjoy.

Course dinner, Main Course, Salad

Cuisine American, Mexican

Keyword 30 minutes or less, healthy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 428 kcal

Ingredients

• 1 cup quinoa
• 8 oz taco sauce
• ½ cup chunky salsa
• 1 cup corn frozen or fresh
• 14 oz black beans drained
• ¼ cup sliced green onions plus more for garnish
• ¼ cup chopped fresh cilantro plus more for garnish
• 1 tablespoon taco seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups cheese shredded Mexican divided
• 1 tomato seeded and diced, for garnish
• 1 avocado diced, for garnish
• ½ cup tortilla strips for garnish
• 1/4 cup Sour cream for garnish
• 1 lime sliced

Instructions

1. Cook the quinoa as per the package instructions, set aside.
2. Preheat the oven to 375 degrees F. Spray a 9”x13” or 3-quart baking dish with nonstick cooking spray, set aside.
3. In a large bowl mix together the quinoa, taco sauce, salsa, corn, black beans, green onions, cilantro, taco seasoning, and salt & pepper. Mix in 1 cup of the shredded cheese.
4. Pour the mixture into your prepared baking dish and sprinkle with remaining ½ cup of cheese.
5. Bake for 15-20 minutes, or until the quinoa mixture just starts to bubble and the cheese is melted.
6. Garnish with tomato, avocado, tortilla strips, sour cream, green onion, and cilantro. Serve immediately with lime wedges.

Nutrition Facts

Quinoa Taco Casserole Recipe

Amount Per Serving (1 serving)

Calories 428 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 579mg25%

Potassium 787mg22%

Carbohydrates 48g16%

Fiber 12g50%

Sugar 4g4%

Protein 19g38%

Vitamin A 860IU17%

Vitamin C 12mg15%

Calcium 265mg27%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.