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BBQ Beef Quinoa Casserole

BBQ Beef Quinoa Casserole, a Steaks beef recipe, ready in 90 minutes, serves 6 Servings.

Recipe Courtesy Of:

Min Kwon,

mjandhungryman.com/
BBQ Beef Quinoa Casserole

Cook Time: 1 hrs 30 mins

Servings: 6

Ingredients: 16

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Ingredients

Optional Toppings

Preparation

  1. Step 1

    Preheat oven to 375ºF.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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Jennifer Matison

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