I have been seriously munching on this salsa verde I made the other day! I really wanted to make another Southwestern dish with Quinoa. I loved the Enchilada Bake I did a few years ago and was looking for a different take on it.
I roasted some corn with green chiles and it got a really nice flavor, a little spicy and sweet! I used the salsa verde 2 ways in this dish, I cooked the turkey in the salsa and also mixed some in with with the cooked quinoa so the dish wouldn’t be too dry.
The flavor is pretty mild, but if you want to add some green peppers or jalapenos to the corn step you could get a much more bold dish.
- 1 cup Quinoa, cook according to package instructions in chicken broth
- 1 cup Corn, frozen
- 4.5 oz can Green Chiles, diced
- 1 can Black Beans
- 1 lb Ground Turkey
- 1/4 tsp Chili Powder
- 1 cup Salsa Verde, split (get recipe here)
- 1/2 Onion, chopped
- Salt and pepper
- 1/2 cup Colby Jack Cheese, shredded
- Optional garnish: Green onions, cilantro, sour cream, guacamole
In a small saute pan, add some oil and the corn and green chiles. Roast them for about 10 minutes over medium heat. Add the black beans and roast for a few more minutes.
Preheat oven to 350 degrees.
In a medium sauce pan add some cooking oil and the onion. Saute for 2-3 minutes over medium heat until the onion starts to become soft. Add the ground turkey, chili powder and 1/2 cup salsa verde. Saute until the turkey is fully cooked. Salt and pepper to taste.
In a 9×9 baking dish add the quinoa and stir in 1/2 cup salsa verde. Layer the turkey and then the corn and bean mix. Top it off with the cheese.
Bake for 15 minutes.
Serve it up with some chips or a side salad!