Ingredients
Scale
Let’s keep it simple, just like my mom used to with her magical touch. Here’s what you’ll need:
- 1 pound ground turkey or chicken
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Feel free to swap out the ground turkey with beef or even a plant-based alternative if that’s your jam. The beauty of home cooking is making it your own.
Instructions
Let’s walk through the steps together—imagining the smells wafting through your kitchen.
- Preheat your oven to 375°F.
- In a large skillet over medium heat, cook the ground turkey until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Stir in the quinoa, chicken broth, black beans, diced tomatoes, corn, cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 10 minutes, until the quinoa begins to absorb the broth.
- Transfer everything to a greased 9×13 inch baking dish.
- Top with shredded cheddar cheese and bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly before serving. Sprinkle with fresh cilantro if desired.
Pro tip: I always sneak a taste before serving, just like my dad used to. Quality control, right?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: High Protein Casserole, recipe, cooking, food
