Easy cheesy quinoa casserole with black beans, corn, garlic, shredded cooked turkey and lots of cheddar cheese!
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With great power comes great responsibility. At least that’s what I tell myself about leftover turkey.
That turkey quinoa casserole with black beans? It’s good, great actually. A “Winnah”, as my family says. Of course they didn’t eat much of it when I tested the recipe last week as I ate half of it myself. I just didn’t want to part with it.
It’s kind of an inside-out version of our Cheesy Quinoa Black Bean Stuffed Peppers, made with leftover turkey and not stuffed. So good!
Whatever you do, enjoy those leftovers when you have them. This is also a great recipe for leftover homemade beans. Here are some other great leftover turkey recipes if you need more inspiration.
How to Freeze this Turkey Quinoa Black Bean Casserole
To freeze this casserole whole or freeze its leftovers, follow the instructions in the link below.
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From the editors of Simply Recipes
Turkey Quinoa Black Bean Casserole
To save time, prep the ingredients and start with the onions and peppers while the quinoa cooks.
ingredients
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1 Cup uncooked quinoa
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2 cups water
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Salt
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3 cups cooked Turkeyshredded or chopped
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2 tablespoon Extra virgin olive oil
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2 cups Onionchopped
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2 paprikacored and chopped
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4 cloves garlicchopped
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1 Cup frozen cornthawed
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1 teaspoon ground cumin
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1 teaspoon chili powder (Chipotle chilli powder if available), more or less to taste
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1 (15 ounce) can black beansdrained
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1/2 Cup corianderchopped
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3 cups Cheddar cheese grated, divided 2 cups and 1 cup
method
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Cook quinoa:
Cook quinoa according to package directions. Typical package directions call for you to place 1 cup of quinoa in a saucepan with 2 cups of water and a pinch of salt, bring to a boil, reduce to a very low simmer, cover and cook for 15 minutes. Then remove from the heat and fluff with a fork.
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Cooking peppers and onions:
Heat olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook until tender and browned around the edges, about 10 minutes.
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Add garlic, spices, corn:
Add the garlic, cumin, chili powder and corn and cook a minute longer. Remove from stove.
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In a large bowl, combine the cooked quinoa, black beans, onion mixture, cilantro, 2 cups shredded cheddar cheese, and cooked turkey:
Throw to combine.
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Sprinkle with cheese and bake:
Pour into a casserole dish. Sprinkle top with remaining 1 cup cheddar cheese and bake uncovered at 350°F for 15 minutes until cheese is melted and bubbly.
| nutritional information (per serving) | |
|---|---|
| 637 | calories |
| 31g | Fat |
| 49g | carbohydrates |
| 43g | protein |
