Quinoa Taco Bake

I am a REALLY picky eater, like, rival a 5 year old picky eater.  But I have really been trying to incorporate more veggies and new foods into my life.  I started a program called the 21 Day Fix about 3 weeks ago and a was looking for recipes to use.  I came across something that looked "pretty good" though I wasn't too sure about all the veggies ...  Turned out to be amazing!!  It is a Taco Quinoa Bake!  Simple to prepare and delicious to enjoy!!

Ingredients: 
1lb Lean Ground Turkey 93/7 – 4 RED containers*
1 cup uncooked Quinoa – 4 YELLOW containers*
1 14oz can Rotel
4-5oz of Tomato Sauce 
1-2 Large Zucchini Squash (shredded) – 2 GREEN Containers*
Shredded Mexican Mix cheese – 4 BLUE Containers*
2-3 TBSP Chili Powder
2-3 Tsp Cumin
3 Garlic Cloves minced
Cilantro chopped fresh - as much as you like!
*For measurement conversions, check the bottom of this post!

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

2. Prepare quinoa as directed. Fluff and measure out 4 YELLOW containers. Should be most all of it.

3. While quinoa is cooking, 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 (w/ juice). Adjust seasonings to taste. 

3. Add 2 green containers of shredded zucchini squash to your meat mixture. Allow to simmer until the veggies are tender.

4. Remove from heat and add your quinoa- 4 yellow containers, 1/2 green container of tomato sauce, and 1 blue container of shredded cheese. Mix together.

5. Pour mixture into prepared baking dish. Top with cilantro and remaining 3 (blue) containers of Cheese.

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

7. Divide into 4 equal portions.

8. Enjoy!

 

For those of you who do not have the 21 Day Fix containers, here is a quick conversion on measurements: