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- 1 pound ground beef - 1 cup quinoa, rinsed - 2 cups beef broth or water - 2 cups shredded cheddar cheese - 1 medium onion, diced - 1 bell pepper, diced (any color) - 1 can (14.5 ounces) diced tomatoes, drained - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley for garnish (optional)

Cheesy Beef and Quinoa Casserole

Discover the ultimate comfort food with this Cheesy Beef and Quinoa Casserole recipe! Combining ground beef, nutritious quinoa, and creamy cheddar cheese, this hearty dish is perfect for family dinners or meal prep. Packed with essential nutrients from fresh vegetables and spices, it balances rich flavors and textures to create a deliciously satisfying meal. Easy to make and sure to become a favorite, serve it with a simple salad for a wholesome dining experience!
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Ingredients
  

1 pound ground beef

1 cup quinoa, thoroughly rinsed

2 cups beef broth

1 cup shredded cheddar cheese (plus extra for topping)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and beef broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, set the quinoa aside.

      Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened. Add in the minced garlic and cook for an additional minute, until fragrant.

        Brown the Beef: Incorporate the ground beef into the skillet with the sautéed vegetables. Use a wooden spoon to break the beef apart, cooking it until fully browned and no longer pink, about 8-10 minutes. If there’s any excess fat, drain it from the skillet.

          Combine Ingredients: To the skillet, add the cooked quinoa, diced tomatoes, dried oregano, cumin, smoked paprika, salt, and pepper. Stir everything together until well combined. Add in the shredded cheddar cheese, mixing it in thoroughly but saving a handful for the topping.

            Transfer to Casserole Dish: Grease a 9x13-inch casserole dish with cooking spray or oil. Pour the beef and quinoa mixture into the dish, spreading it out evenly.

              Add Topping: Evenly sprinkle the reserved cheddar cheese over the top of the casserole to create a cheesy crust as it bakes.

                Bake: Place the casserole in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.

                  Garnish and Serve: Once baked, carefully remove the casserole from the oven and let it cool for a few minutes. Before serving, garnish with the chopped fresh parsley for a pop of color and fresh flavor.

                    Prep Time, Total Time, Servings:

                      - Prep Time: 15 minutes

                        - Total Time: 50 minutes

                          - Servings: 6-8