Recipe: Healthy Taco Quinoa Bake

If you follow us on Instagram or check out our weekly Recent Things series, you'd know that every Tuesday in the SIL house is Taco Tuesday. Well, it's either Taco Tuesday or Mexican Martes (Mexican Tuesday), but Tuesday night always involves some kind of Mexican inspired meal. 

Whilst Jesse would happily eat tacos all day every day for five hundred years, this girl gets a little bored of the same old same old. A few weeks ago I shared our Healthy Taco Spaghetti Recipe with you which I created to shake things up a little bit - and today I'm sharing another one of our favourite taco inspired meals; this delicious Taco Quinoa Bake Recipe!

Another reason why we love this recipe is because you can make it in advance. Lately my Tuesdays have been crazy busy and I don't get home until around 6:30/7pm, meaning I get home wanting food RIGHT THIS SECOND and don't have the patience to cook anything.

Luckily I have the chance to prepare things on Monday whilst making dinner so I often make up a batch of these so Jesse can pop them into the oven before he picks me up and once we get home they're ready to eat! 

They're especially good if you top them with guacamole too ;) 

So let me share the recipe with you! >>

Healthy Taco Quinoa Bakes Recipe

low fat, gluten free, clean eating friendly, tomato free/nightshade free option

serves 1, easily multiplied to serve a crowd 

1 serve of quinoa, cooked according to package directions 

1 serve taco meat (*see notes)

2-3 tbsp nomato sauce or crushed canned tomatoes 

2-3 tbsp plain greek yogurt

Grated cheese, to top
Optional: guacamole to serve

• Preheat oven to 200C/390F. Set aside a single serve baking dish/ramekin (I think ours is around 4" square)
• In a small saucepan, add your meat and nomato sauce (or tomatoes) and heat over a medium heat until heated through. 
• Add in your quinoa and remove your pot from the heat. Add in your greek yogurt, stirring to combine all of the ingredients (you don't want to do this over the heat or your yogurt may curdle!).
• Pour your quinoa mix into your baking dish, top with cheese and bake for 15-20 minutes or until your cheese is melted and golden.
• Enjoy immediately as is or top with guacamole for a little extra oomph!
• If you want to make them in advance: You can either bake them and then let them cool and put them in the fridge/freezer or wait to top them with cheese and bake when you're ready to eat them. We usually make them 1-2 days ahead.

Notes:

*Since I can't eat regular taco seasonings, I cook up lean beef mince with black beans and a heap of seasonings to taste. I generally use paprika, cumin, onion powder, garlic powder, oregano and salt and pepper and then add a little chilli powder for Jesse. You can just use your favourite taco seasoning or whatever you usually put in your meat for tacos (this also works with sliced chicken breast!)

**Instead of greek yogurt you can use sour cream, however, there isn't much of a difference in taste!

But tell me, are you a taco fan? 

And are you a meal prep fan or do you prefer to cook as you want it?