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Tip: Cook and cool quinoa ahead of time, or you can use frozen cooked quinoa and thaw before using.
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- Make pie: Preheat oven to 375°F. Mist a 2-quart casserole dish with cooking spray. Set aside.
- In a medium bowl, mix together quinoa, beans, one-half of cheese, beaten egg and cilantro. Set aside.
- In a medium skillet on medium, heat oil. Add onion and cook, stirring, until softened and translucent, about 4 minutes. Add bell pepper, chile powder and cumin; cook, stirring, until fragrant, about 2 minutes. Stir in tomatoes, water and lentils. Simmer, stirring occasionally, for 5 minutes. Stir in salt and pepper.
- Spread half of sauce over bottom of prepared baking dish. Top with quinoa mixture. Top with remaining sauce. Cover and bake for 25 minutes. Uncover and sprinkle with remaining one-half of cheese and bake for 10 minutes more.
- Serve taco pie topped with sour cream (if using), lettuce, jalapeños, tomato and cilantro.
- Serving Size 1/6 of recipe
- Calories 283
- Carbohydrate Content 38 g
- Cholesterol Content 45 mg
- Fat Content 9 g
- Fiber Content 13 g
- Protein Content 17 g
- Saturated Fat Content 3 g
- Sodium Content 596 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g