3 cups water
1 1/2 cups quinoa
2 tablespoons extra virgin olive oil
1 pound ground turkey
1 medium onion, chopped
2 garlic cloves, minced
2 (15-ounce) cans fire roasted diced tomatoes
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1 (14-ounce) can black beans, drained and rinsed
4 heaping cups Monterey Jack Cheese, divided
1 (4-ounce) can sliced olives
Chopped green onions for garnish
Preheat oven to 350 degrees.
Bring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to low, cover and let cook for 15 minutes (or according to package directions). Turn off heat and set aside.
Heat a large skillet over medium-high heat. Add the olive oil, then add the turkey and cook until done, breaking up into tiny bits. Add the onion and garlic and cook until onions are soft. Stir in the tomatoes, chili powder, cumin, oregano, salt, and pepper. Stir in the beans and quinoa.
Place half of the quinoa mixture into a 13 x 9-inch baking dish. Top with half of the cheese. Spread the remaining quinoa mixture over the cheese, then top with remaining cheese and the olives. Bake for about 30 minutes or until bubbly and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Sprinkle with green onions for color.
SOURCE: Lorie's Mississippi Kitchen