Quinoa Turkey Enchilada Bake
A versatile recipe for a Tex-Mex-inspired casserole dish.
Preheat oven to 350 degrees.
Cook Quinoa according to package directions.
While Quinoa is cooking, add 1 TB olive oil to a large, deep skillet over medium heat and add turkey. Break up the meat into small pieces as it browns. After about 5 minutes, add in onion and garlic and continue to cook until turkey is cooked through and the onion and garlic are soft.
Add in green chillies, corn and cumin and cook for another 3-5 minutes.
Add ½ cup salsa to turkey mixture. Stir to combine.
Once Quinoa is cooked, removed turkey mixture from heat and add in all of the quinoa. Stir until well to combine.
In the bottom of a casserole dish (mine is about 10x6) put a few TB of salsa and spread evenly to coat bottom. Top with half of the quinoa/turkey mixture. Top that with about ½ cup salsa, spread over the entire mixture. Top with ⅔ cup cheese. Repeat with remaining ingredients - 2nd half of quinoa/turkey mixture, ½ cup salsa and 1 ⅓ cup cheese.
Bake for about 10 minutes and then broil for 2 minutes or until cheese starts to brown.