Name: BBQ Beef Quinoa Casserole
Total time: 1 h 30 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 ½ lbs. beef Top Sirloin; 1 cup quinoa; 2 cups water; Salt and black pepper to taste; 1 Tbsp. plus 2 tsp. olive oil, divided use; 1 medium red onion, diced; 1 medium jalapeño, finely chopped; 4 garlic cloves, minced; 1 bunch of kale, roughly chopped (about 3 cups); 1 can (15 oz.) black beans, rinsed and drained; 1 cup corn; 1 cup BBQ sauce; 1 cup shredded cheddar cheese; Cilantro; Avocado; Lime juice

Preparation

Step 1

Preheat oven to 375ºF.
Step 2

Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat to LOW, cover and simmer until tender and most of the liquid has been absorbed, about 15-20 minutes. Fluff with a fork. Set aside.
Step 3

Season steak on both sides with salt and pepper. Add 1 Tbsp. oil to a sauté pan over MEDIUM heat. Place steak in hot pan, searing on all sides for 2-3 minutes or until well browned. Reduce heat to medium and cook to medium rare (130°F). Steak will continue cooking in the casserole. Remove steak from pan to a cutting board and let rest for at least 10 minutes before cutting into bite-sized pieces. Set aside.
Step 4

Add 2 tsp. olive oil to a large pan or deep, large skillet and sauté onion and jalapeño over MEDIUM heat until softened. Add garlic and kale and cook for about 2-3 minutes until kale just starts to wilt. Add beans, corn and cooked quinoa to the mixture. Stir in BBQ sauce and mix thoroughly until well incorporated. Stir in beef.
Step 5

Spread mixture evenly into greased 9 x 13” baking dish. Top with remaining cheese. Bake about about 10 minutes or until cheese has melted.

Nutrition Information

Nutrition information per serving: 597 Calories; 236 Calories from fat; 26.4 g Total Fat (9.7 g Saturated Fat; 10.2 g Monounsaturated Fat); 101.8 mg Cholesterol; 1122.7 mg Sodium; 52.2 g Total Carbohydrate; 7.3 g Dietary Fiber; 36.6 g Protein; 4.1 mg Iron; 640.6 mg Potassium; 0.2 mg Thiamin; 0.2 mg Riboflavin; 11.6 mg Niacin (NE); 0.9 mg Vitamin B6; 1.3 mcg Vitamin B12; 5.1 mg Zinc; 27.8 mcg Selenium; 121.5 mg Choline.

This recipe is an excellent source of Protein, Dietary Fiber, Iron, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium, Thiamin, and Riboflavin.

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1 comment on "BBQ Beef Quinoa Casserole"

Jennifer Matison says:

November 28, 2022 at 10:21 pm

Recipe Rating

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1 HRS 30 MINS

6

16

Ingredients

Optional Toppings

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Recipe Rating

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1 HRS 30 MINS

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Optional Toppings

Preparation

Step 1

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Nutrition Information

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