This healthy Mexican quinoa casserole is the perfect weeknight meal. It's protein packed with ground turkey, quinoa, and beans and makes great leftovers for the week! It's naturally gluten free, and can easily be made dairy-free and vegetarian or vegan!
If I'm being totally honest, growing up, I was NOT a fan of casseroles. They aren't usually the … prettiest dishes. And … I didn't love the pile of mixed up food on my plate.
THANKFULLY, as my taste buds have evolved, so have my views on casseroles.
There are so many reasons to love casseroles. They are economical, make for great meal prep (or feed a crowd), and the entire meal comes together in just one pan.
And let me tell you. I am casseroles #1 fan after making this Mexican quinoa casserole. It's loaded with protein from the ground turkey, beans, and quinoa. It's packed with flavor from the spices. And it's ultra warming and comforting from the cheesy topping.
The best part? It's ready in under an hour and that time is mostly hands-off!
Easy weeknight meal, check!
Plus while this is cooking, you can quickly make my Best Quick Guacamole Recipe to top it with and have with chips on the side.
Ingredients in Mexican quinoa casserole
This recipe is great because it is made with tons of healthy pantry staples. Aside from the ground turkey, you probably already have most of these ingredients on hand!
The base of this Mexican quinoa casserole is made from:
- Ground turkey
- Quinoa
- Black beans
- Corn
- Canned tomatoes
- Onion
The Mexican seasoning is made from a mix of traditional spices that you probably always have on hand if you make chili or tacos! The ingredients are:
- Chili powder
- Cumin
- Paprika
- Cayenne pepper
- Salt & pepper
How to customize Mexican quinoa casserole
Another reason why I love casseroles so much is because they are easily adaptable to taste preferences or ingredients you have on hand. This Mexican quinoa casserole is no exception!
I chose to use quinoa as the grain in this casserole because it's higher in fiber and protein then other whole grains. But, feel free to substitute ricer or another whole grain of your choice if that's what you happen to have on hand.
No corn? No problem! Feel free to leave it out, or substitute a vegetable of your choice. I think bell peppers would also be great here!
Love spice? Up the spice level by adding a bit more cayenne pepper.
Be sure to let me know in the comments any customizations you love!
Can this recipe be made vegetarian or vegan?
Yes! This Mexican quinoa casserole can EASILY be made vegetarian or vegan.
If you want to make this recipe vegetarian, simply leave out the turkey and add an additional can of black (or your favorite) beans.
If you'd like to make this recipe vegan (or dairy-free), substitute the beans for the turkey as above, and just leave off the cheese at the end!
How to serve Mexican quinoa casserole
The best part of this recipe? Serving it with all your favorite TOPPINGS!
I love to serve this casserole topped with a few chunks of avocado, Greek yogurt/sour cream, a squeeze of lime, and a bit of cilantro. Feel free to top with your favorites!
I also think leftovers would be great served in taco shells or made into a taco salad! The possibilities are really endless with this casserole.
If you liked this recipe, you'll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Recipe by Erin Antoniak and Photos by Bake and Bacon
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Mexican Quinoa Casserole
Ingredients
Method
- Preheat oven to 350F.
- Cook your quinoa by bringing 1 cup of quinoa and 2 cups of water to a boil in a small saucepan. Cover with lid. Once boiling, reduce heat to low and simmer for 15 minutes or until liquid is absorbed. Turn off heat, let sit for a few minutes and then fluff with work.
- While quinoa is cooking, heat olive oil in large sauce pan or dutch oven.
- Add diced onion and cook until just soft.
- Add in ground turkey and garlic, breaking up with spoon.
- Once turkey is all the way cooked through, reduce heat and add in tomatoes, beans and corn.
- Next, stir in all spices and water.
- Stir to combine, and then add in lime juice. Let simmer for 15 minutes on low.
- Turn off heat and stir in cooked quinoa.
- Pour turkey quinoa mixture into a baking dish (I used an 8x11 dish) and top with cheddar cheese.
- Bake for 20 minutes at 350F. Let cool a few minutes before serving. Enjoy!
Nutrition
Notes
- Rinse and drain the quinoa before cooking. This removes any bitterness and gives you the best texture in the final dish. Cook it separately first, then stir it into the turkey mixture before baking.
- Cook the quinoa separately before assembling. Don't skip this step — adding it uncooked to the casserole won't give you the right texture. Once it's cooked and fluffy, stir it into the meat mixture and then pour everything into the baking dish.
- The leftovers taste even better the next day! The flavors continue to develop as it sits, making this one of those rare casseroles that's actually better reheated. It also freezes well before baking if you want to prep ahead.
Sarah Smith says
Easiest most delicious/healthy meal! We made it for “cinco de mama” a belated Mother’s Day/cinco de mayo celebration and my whole family had me send them the recipe! Huge hit throughout the whole family!
Erin says
Hi Sarah, so happy it was a big hit! 🙂
Christine says
Awesome recipe! Have made it twice now and second time we shredded 3 chicken breasts instead of using ground turkey. Thought that was a delicious variation!
Erin says
Hi Christine, so happy you love it and make it your own! 🙂
Katie says
Such a creative way to use quinoa! I swapped green pepper for the corn & loaded it up with toppings & it was delicious!
Erin says
Hi Katie, so happy you loved it!!
Judy Belfer says
The Mexican Casserole was delish! I had some friends over for dinner and they loved it too! I will definitely make it again!
I can't wait to try your other recipes!!
Erin says
Hi Judy, so happy you all enjoyed it!! 🙂
Katie Hartman says
Very tasty it turned out great even though I used opened quinoa that expired 5 years ago! 😀 Nice because I had everything needed for this in my house already. Quinoa was a great alternative to the standard rice and potato casserole recipes. We had it for several meals and didn't get sick of it. Was a bit watery for me so I would probably add a little less water next time.
Erin says
Hi Katie, so glad you liked it and hope you can buy new quinoa for next time! 🙂
Trudie says
Really yummy and great for lunch the next day! I upped the spices as the first time i made it came out blander than I wanted. Love your recpies!
Erin says
Hi Trudie, so glad you enjoyed it! 🙂
Lynn Bishop says
Husband and I enjoyed it!
Erin says
Hi Lynn, so happy it was a big hit! 🙂
Marg says
Hi, can you make this without beans? Son is allergic
Erin says
Hi Marg, yes, of course! Feel free to omit them. 🙂
Caroline says
Absolutely delicious and so easy! Plus it really is a meal that makes you feel great. I served with greek yogurt and sliced avocado. Will be making again and again!
Erin says
Hi Caroline, so happy you loved it and great idea! 🙂
Caroline says
Hi Erin - How long will this keep if frozen? And what are instructions to unfreeze?
Erin says
Hi Caroline, you can freeze it for up to 4 months. Just thaw in fridge overnight. Let me know how yours comes out!
Sarah says
My kids loved it! Will be making over and over.
Erin says
Hi Sarah, so happy you all enjoyed it! 🙂
Jillian says
A meal prep staple in our house! reheats like a dream and is so hearty. This is also my go-to recipe to give to friends who have just had babies/etc since it freezes so well! I love topping it with a big squeeze of lime juice and a dollop of plain greek yogurt. So yummy!
Erin says
Hi Jillian, so happy you enjoy it so much! 🙂
Anna says
Hi! Do you think I could split this into 2 square baking dishes so I can freeze half of it?
Erin says
Hi Anna, yes, of course! You'd need to reduce the cooking time a little, so keep an eye on it and let me know how they come out!!
Jessica says
so good! High protein. Delicious and easy meal prep.
Erin says
Hi Jessica, so happy you enjoyed it!!
Morgan Jones says
I love this recipe! A staple in our house! Its delicious, packed with nutrients, and something my husband often asks for! We have eaten it by itself, but we also sometimes also scoop it with lime chips!!
Erin says
Hi Morgan, so happy you all love it so much!!
Katie says
Really liked this recipe! Worked great freezing after cooking thoroughly.
Erin says
Hi Katie, so glad you loved it!
Alex says
Great dish! Makes a ton and husband approved!
Erin says
Hi Alex, so happy you both enjoyed it!!
VGC says
I made this in a too small cast iron but did it in batches and it still turned out great! Very easy and yummy
Erin says
Hi, so glad you made it work and enjoyed it!!
Katie says
Hi Erin! I only have an 8.5x8.5 pan, will the bake temp and time be the same as indicated in the recipe?
Erin says
Hi Katie, yes! May need a little longer, about 10 minutes. Let me know how it comes out for you!!
Brooke says
Such a great recipe for lunches throughout the week!!
Erin says
Hi Brooke, so happy you loved it!