Mexican Quinoa Casserole

Mexican Quinoa Casserole is a GREAT meal for meal prep! It’s SO FAST to make-if you can do hamburger helper, you can do this! Plus, it stores well, it gets you a LOT of your macros in one meal AND it gets better the longer it sits together! You can make it more or less spicy depending on your taste level!

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Mexican Quinoa Casserole:

  • 1.5 pounds ground beef or turkey
  • 1 pepper, 1 onions, 2 tomatoes
  • 2 cups cooked quinoa
  • 1 cup shredded cheese

Preheat oven to 350, spray 9×13 pan with olive oil and set aside. Brown meat (lean grass fed beef or turkey), with garlic, chili powder, cumin, salt and pepper. Add in 4 greens worth of tomatoes, bell peppers, jalapeños, onions. Cool. (You can also use 2 cans of rotel, drained, and just mix it in during the next step.)

Dump in 2 cups cooked quinoa into 13×9 dish.  Mix in meat/veggie mixture. Mix in three blue containers of cheese, top with another blue of cheese. Bake uncovered for 15 minutes until cheese melts. Divide into four containers. (1 red, 1 green, 1 blue, 1 yellow)




As you can see here I made a non-cheese version for myself and subbed some avocado for that healthy fat! And of course, I ALWAYS add hot sauce (no sugar added type).


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