Recipe provided by Cameron Rogers
I am a huge fan of repurposing leftovers in fun ways, and I find quinoa bakes to be one of the best blank canvases to allow you to get creative with what you have on hand. By pulling from your leftovers and what you have on hand in your pantry, you can quickly create a dish delicious enough to eat for breakfast, lunch, or dinner. Plus, we have a Taco Tuesday tradition in our house, so when this challenge fell on a Tuesday I knew I was going to take my Memorial Day Weekend leftovers in the taco direction!
In this recipe I use both the Morton® Fine Sea Salt and Morton® Coarse Sea Salt for different purposes. For seasoning the quinoa bake mixture while cooking, I use the Morton® Fine Sea Salt because the crystals dissolve quickly and blend easily giving an even flavor, while Morton® Coarse Sea Salt is perfect for topping off the dish, providing that extra pop of flavor and crunch.
2 hamburger patties or preferred protein of choice (chicken, ground turkey, tofu crumbles)
Crumble or cut the hamburger patties into small pieces and add them to the skillet along with the cooked quinoa, diced tomatoes and bell pepper, kale or spinach, corn, and black beans.
Season this mixture with the ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, ½ teaspoon black pepper, and 1 teaspoon Morton® Fine Sea Salt.
Sauté this mixture on the skillet for 7-10 minutes.
Add in 1 tablespoon of the hot sauce and mix to combine.
Pour this mixture into a baking dish then top with the shredded cheese.
Place this mixture in the oven for around 15 minutes at 375°F or until the cheese has melted and is slightly browned.
Remove the mixture from the oven and top with ½ teaspoon of Morton® Coarse Sea Salt, ½ teaspoon of black pepper, and additional hot sauce.
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