Quinoa has been all the rage here lately but the question is… what is it?
Quinoa, pronounced KEEN-WAH, is a grain-like plant seed. What’s cool about this seed is that while most plant-based foods do not contain all of the essential amino acids, quinoa does-which makes it a complete protein. It resembles rice or couscous but is higher in protein, with approximately 8 grams per 1 cup cooked. Not only is quinoa a good source of protein, but it is full of several other nutrients as well.
So, clearly I am a fan of quinoa butttt I had to figure out how to work it into my husbands idea of “normal.” We tried a few flavored kinds as a side dishes and let’s just say that the response I was given was less than magnificent. I decided that I wasn’t going to give up that easily and have made a point to try to incorporate quinoa into more casserole-style dishes, yet still aiming to keep it healthy. This is when I came up with the Quinoa Mexican Casserole!
Not only was this recipe a huge hit with my husband, it was SO easy and quick! Something about all of those flavors together made it great. This will definitely be a go to meal for us when we are in a hurry to eat supper.
Quinoa Mexican Casserole
- 1 lb ground venison (or ground beef)
- 1 cup uncooked, rinsed quinoa
- 1 cup water
- 1 cup black beans
- ~4 Tbsp taco seasoning
- 1 Tbsp chili powder
- 1 Tbsp cumin
- Brown the ground venison in a large pan on the stove, and drain the excess fat.
- Add the remaining ingredients to the venison and mix thoroughly. Cook on medium/low for 25 minutes.
Can serve with tortilla chips. cheese. sour cream, salsa, etc. but its great by itself!
This recipe is pretty basic and very tasty but feel free to play around by adding other ingredients as well.