Name: Mexican Quinoa Casserole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup quinoa (rinsed and drained); 1 tbsp olive oil; 1 small yellow onion, diced; 1 lb 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; Lime wedges, avocado, Greek yogurt, cilantro (for topping)

This Mexican quinoa casserole is a bold, hearty, and protein-packed dish made with ground turkey, quinoa, black beans, and flavorful spices. Topped with melty cheddar cheese and finished with fresh toppings like avocado and lime, it’s a perfect weeknight dinner, meal prep recipe, or crowd-pleasing casserole.

Why You’ll Love This Recipe

If you’re looking for a nutritious and satisfying meal that’s also easy to prepare, this Mexican quinoa casserole hits all the marks. It’s loaded with protein from turkey and black beans, fiber-rich quinoa, and packed with flavor from cumin, chili powder, and smoked paprika. It’s a one-dish wonder that bakes to cheesy perfection and tastes even better as leftovers. Whether you’re feeding a family or prepping meals for the week, this casserole is a flavorful and reliable choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

quinoa (rinsed and drained)
olive oil
yellow onion
ground turkey
garlic
fire-roasted tomatoes
black beans
corn
cumin
chili powder
smoked paprika
salt
pepper
cayenne powder
water
lime juice
cheddar cheese

Toppings (optional):

lime wedges
avocado
Greek yogurt
cilantro

Directions

Preheat your oven to 350°F (175°C).
In a small saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat olive oil in a large saucepan or Dutch oven over medium heat.
Add diced onion and sauté until soft, about 3–4 minutes.
Add ground turkey and minced garlic. Cook until the turkey is fully browned, breaking it apart with a spoon.
Reduce heat to low and stir in the fire-roasted tomatoes, black beans, and corn.
Add the cumin, chili powder, smoked paprika, salt, pepper, cayenne powder, and water. Stir well.
Squeeze in the juice of one small lime and let the mixture simmer on low heat for about 15 minutes.
Turn off the heat and fold in the cooked quinoa until fully combined.
Transfer the mixture to a greased 8×11-inch baking dish.
Sprinkle cheddar cheese evenly over the top.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving. Garnish with lime wedges, avocado, Greek yogurt, and chopped cilantro if desired.

Servings and timing

This recipe makes 8–10 servings.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

Vegetarian version: Skip the turkey and add extra beans or cooked lentils.
Spicier kick: Add diced jalapeños, chipotle peppers in adobo, or increase the cayenne powder.
Different protein: Substitute ground beef, chicken, or plant-based ground meat.
Cheese alternatives: Use Monterey Jack, pepper jack, or a dairy-free cheese substitute.
Low-carb version: Replace quinoa with riced cauliflower for a lower-carb option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave individual portions or bake at 350°F for about 15–20 minutes until warmed through. You can also freeze the cooled casserole for up to 2 months—thaw in the fridge before reheating.

FAQs

Can I use pre-cooked quinoa?

Yes, using pre-cooked quinoa saves time and works perfectly in this recipe.

Is this casserole freezer-friendly?

Absolutely. Freeze it before or after baking. Just make sure it’s tightly wrapped or in a sealed container.

Can I make this recipe dairy-free?

Yes, simply use dairy-free cheese or omit the cheese altogether.

What’s the best baking dish size?

An 8×11-inch or 9×13-inch dish works well for this casserole.

Can I add more vegetables?

Yes, bell peppers, zucchini, or spinach would all be great additions.

Does it taste spicy?

It has mild to moderate spice. Adjust the cayenne and chili powder to your heat preference.

Can I make it ahead of time?

Yes, assemble the casserole ahead of time and refrigerate it. Bake just before serving.

What can I serve with this casserole?

It’s great on its own, but also pairs well with a green salad, tortilla chips, or fresh salsa.

Can I swap ground turkey for ground chicken?

Yes, ground chicken is a great substitute and works just as well.

How do I make this gluten-free?

All ingredients in this recipe are naturally gluten-free—just double-check your canned goods and spices for additives.

Conclusion

This Mexican quinoa casserole is a wholesome, flavor-packed dish that checks all the boxes: easy to make, great for meal prep, and endlessly customizable. Whether you’re cooking for your family or preparing meals for the week, this casserole is sure to be a hit—warm, cheesy, and loaded with bold, satisfying flavors.