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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
Mexican Quinoa Casserole
This Mexican quinoa casserole is made with ground turkey, quinoa, and black beans. It’s the perfect healthy weeknight meal to make for meal prep or to feed a crowd!
Ingredients
- 1 cup quinoa (rinsed and drained)
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1lb ground turkey
- 2 cloves garlic, minced
- 1 can fire roasted tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne powder
- 1 cup water
- juice of one small lime
- 1.5 cups cheddar cheese
Topping
- lime wedges, avocado, greek yogurt, cilantro
Instructions
- 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 8×11 dish) and top with cheddar cheese.
- Bake for 20 minutes at 350F. Let cool a few minutes before serving. Enjoy!
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J Sutt says
Hi, this looks fantastic! It would be great if the nutrition facts label included the fiber in a serving
Erin says
Hi, so happy you loved it. My current nutrition calculator doesn’t have it available, but if you need it, please feel free to use another calculator.
Sam says
Simple but delicious and loving the heat from the spices. I didn’t have quinoa so used rice and it turned out great!
Erin says
Hi Sam, so happy you loved it and made it your own!!
Cheryl Hicks says
My entire family, including my picky teenagers, loved this! It was easy to put together on a busy weeknight. Based in the comments, I’m excited to try it as a leftover, too!
Erin says
Hi Cheryl, so glad you all enjoyed it!!
Kate says
Love this quick & yummy recipe for a healthy weeknight dinner! Will be making this on rotation moving forward
Erin says
Hi Kate, so happy you loved it!! 🙂
LMB says
One of Erin’s best meal prep recipes, in my opinion! It feels indulgent while offering lots of nutrients and it freezes and reheats great.
Erin says
Hi, so happy you loved it!! 🙂
Meredith says
Simple, delicious recipe for a quick weeknight dinner. The leftovers taste even better the next day
Mariel says
always a great weeknight meal!! This holds up great for leftovers too!
Kaitlyn says
Made this but substituted quinoa for rice. It was so good! Whole family loved it. Adding it to the weekly rotation
Erin says
Hi Kaitlyn, so happy it is a big hit!! 🙂
Cindy Blank says
Hi Erin! I’ve made this several times, and it is always a big hit with my family and guests! Just wondering if you have ever made it ahead and frozen it until needed? Thanks for your help!
Erin says
Hi Cindy, so happy you love it so much and yes, you can definitely freeze it! 🙂
Alison says
Hi Erin. What size of fire roasted tomatoes? I could only find small cans today.
Erin says
Hi Alison, I use 14 or 15 oz! 🙂
Joanna says
I made this for my family after they had a baby for a nice, homemade meal. They they loved it! So simple to make and store as well.
Erin says
Hi Joanna, so happy you all loved it! 🙂
Kayla says
This was a very yummy simple dinner to make! Made it again a week later to give to someone post surgery. My husband appreciated it felt filling, but made with all good ingredients!
Erin says
Hi Kayla, so glad it was a hit! 🙂
Carolina Rosillo says
I made it, so my husband and the kids loved it. I was wondering if you had made it and put it in the freezerc and bake it later.,
Erin says
Hi Carolina, so happy it is a big hit!! Yep, you can do that!
Liz says
My husband loved this. However I guessed at the size of cans of corn and tomatoes used. Did I miss something? Thanks so much.
Sharon says
First had this at a friend’s home and i have been making it ever since! Even my grown children loved it and were shocked that i was using these spices! I love that I can adjust it for pescatarians and vegans!
Erin says
Hi Sharon, so happy you all loved it! 🙂