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Gluten-Free

Lentil Quinoa Taco Pie

Lentils and quinoa deliciously update this throwback weeknight dinner. We’ve shared our favorite garnishes, but feel free to change them up in favor of any other taco toppings you love.

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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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Servings
6
Prep Time
25 min
Cook Time
35 min
Duration
60 min

Ingredients

Pie

Garnishes

  • ¼ cup sour cream, optional
  • 1 cup shredded iceberg lettuce
  • 2 tbsp pickled sliced jalapeño peppers
  • 2 tbsp chopped tomato
  • 1 tbsp chopped fresh cilantro

Preparation

  1. Make pie: Preheat oven to 375°F. Mist a 2-quart casserole dish with cooking spray. Set aside.
  2. In a medium bowl, mix together quinoa, beans, one-half of cheese, beaten egg and cilantro. Set aside.
  3. 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.
  4. 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.
  5. Serve taco pie topped with sour cream (if using), lettuce, jalapeños, tomato and cilantro.

Nutrition Information

  • 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