Crowd Pleasing Quinoa Taco Bake

I first came across this recipe when I was putting together a menu for a clean eating challenge I was hosting.  I can't tell you how many people talked about how much they loved this recipe.  The ultimate compliment was hearing that a friend's 2 yr old enjoyed it.  Crowd pleasing AND 21 day fix approved, this recipe is easy to make and leftovers are great!

Ingredients:
1 lb. lean ground turkey 93/7
2 cups cooked quinoa
1 14oz. can Rotel
4 oz. no salt added tomato sauce
1 large zucchini squash
1 cup Shredded cheese
2-3 Tbsps. chili powder
2-3 Tsps. cumin
3 garlic cloves minced
cilantro chopped fresh

 

1.  Preheat oven to 350 degrees. Lightly spray 9×13 glass baking dish with olive oil and set aside.

2.   Spray skillet and place on med-high heat. Add garlic and ground turkey. Break up meat and add your chili powder and cumin as it browns. Before all the way cooked through, add your can of Rotel (leave the juices in). Adjust seasonings to taste.

3.  Shred or julienne chop zucchini and add to the meat mixture. Allow to simmer until the veggies are tender.

4.  Remove from heat and add your 2 cups of quinoa, can of tomato sauce, and ¼ cup of shredded cheese. Mix until combined.

5.  Pour mixture into prepared baking dish. Top with cilantro and remaining cheese.

6.  Bake uncovered 10-15 minutes until cheese is melted.

7.  Divide into 4 equal portions.

8.  Store leftovers!

 

1 serving = 1 red, 1 yellow, 1/2 green, 1 blue