
Ingredients
- 1 cup War Eagle Mill Organic Quinoa
- 2 cups water or stock beef, chicken or vegetable
- 1 pound lean ground beef chicken or turkey
- 2 large bell peppers seeded and diced green, yellow or red
- 1 onion diced
- 3 Tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 ½ teaspoon Montreal Steak seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 14 ounce diced tomatoes with green chilies drained
- 2 cups shredded cheese cheddar, mozzarella
Instructions
- Preheat oven to 375 degrees F. Grease or spray a 9 x 13 casserole dish.
- Cook the War Eagle Mill Organic Quinoa according to package directions or in a rice cooker.
- While the quinoa is cooking, brown the ground meat and drain once completely cooked.
- Dice the peppers and onions and add to the browned meat.
- Add Worcestershire sauce, minced garlic, Montreal Steak seasoning, salt, pepper, smoked paprika, diced tomatoes cooked quinoa and 1 cup cheese. Stir until thoroughly combined.
- Pour mixture into the prepared casserole dish and spread evenly. Sprinkle remaining cheese on top of casserole.
- Bake in oven for 15 minutes. Serve and Enjoy!