Introduction

This Healthy Quinoa Casserole is a flavorful and nourishing dish that combines lean meat, spinach, and protein-packed quinoa with a blend of warming spices. It’s easy to prepare, perfect for weeknight dinners, and packs a cheesy, comforting finish that the whole family will enjoy.

The image shows two white plates with black geometric patterns, each holding a serving of a layered casserole. The dish has a bottom layer of dark brown cooked ground meat mixed with small onion pieces, topped by a layer of cooked quinoa that is light brown with visible spinach leaves scattered throughout. The top layer consists of melted yellow and white cheese, slightly browned and covering part of the quinoa layer. A silver fork is resting on the right side of the front plate. The plates sit on a bright blue textured surface with a folded navy blue cloth featuring small white patterns near the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 pound lean ground beef (80 to 93% lean) or ground turkey
1 tablespoon coconut or olive oil
1 small onion, finely chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 cups lightly packed baby spinach
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
2 cups tomato sauce or salsa
2 cups cooked quinoa

Instructions

Step 1: Preheat your oven to 350˚F (175˚C). In a small bowl, combine the ground cumin, sea salt, black pepper, paprika, cayenne pepper, onion powder, garlic powder, and dried oregano. Set this taco seasoning aside.
Step 2: Heat a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up occasionally, until fully cooked—about 5 minutes for beef or 6 minutes for turkey. Transfer the meat to a large bowl and drain excess fat from the pan.
Step 3: Return the skillet to medium heat and add the coconut or olive oil. Once heated, sauté the chopped onion and jalapeno until softened, about 5-10 minutes, stirring occasionally.
Step 4: Stir in the minced garlic and baby spinach, cooking until the spinach wilts, about 2-3 minutes. Remove from heat.
Step 5: Add the cooked vegetables to the bowl with the meat. Mix in the cooked quinoa, spice mixture, tomato sauce or salsa, ½ cup shredded cheddar, and ½ cup shredded Monterey Jack cheese until everything is well combined.
Step 6: Pour the mixture into an 8-by-8-inch casserole dish. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
Step 7: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.

Tips & Variations

For a vegetarian version, swap the ground meat for cooked lentils or crumbled tofu.
Add black beans or corn for extra fiber and texture.
Use mild salsa if you prefer less heat, or keep the seeds in the jalapeno for extra spice.
Try topping with sliced avocado or a dollop of sour cream for added creaminess when serving.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in an oven-safe dish at 350˚F until warmed through. This casserole also freezes well—wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a serving of baked casserole on a white plate with a black geometric pattern, showing three main layers: the top layer is melted golden cheese with a slightly browned crust, beneath it is a thick mix of cooked ground meat and quinoa with some green spinach leaves scattered throughout, and the bottom layer has more ground meat and vegetables with a moist, textured look. The plate sits on a white marbled surface with a blurred background of a glass baking dish filled with more casserole and navy blue cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, cooked brown rice, bulgur, or couscous can be substituted for quinoa with similar results.

Is it possible to make this casserole dairy-free?

Absolutely! Simply omit the cheese or use a plant-based cheese alternative to keep it dairy-free.