Holiday Bake
1,481 views · Published 17 January 2018 · 2:49 · Indexed 1 October 2026
Channel: Veterans Health Administration · 2018 · Education
Yield: 9 servings Serving Size: 8 oz. (1 cup) Ingredients: • 1 cup of leftover quinoa • 3 cups of shredded, leftover turkey • 1 cup of corn • 1 tablespoon ground cumin • 1 tablespoon chili powder (more or less for taste) • 2 cups of black beans, drained • ½ cup of cranberries • ¼ cup of chopped parsley • 2 cups of low-fat grated cheddar cheese, divided into 1 cup and 1 cup • 1 cup of Sofrito (featured in a previous Healthy Teaching Kitchen Video) Instructions: 1. Add Sofrito base, cumin, and chili powder to a small skillet and cook until softened and browned at the edges, around 10 minutes. Remove Sofrito from heat. 2. In a large bowl, mix leftover quinoa, black beans, Sofrito, cranberries, 1 cup of cheddar cheese, cooked leftover turkey, corn, and parsley. Toss the contents to combine. 3. Place in a greased casserole dish. Sprinkle the remaining 1 cup cheddar cheese over the dish, bake at 350°F covered for 30 minutes, or until the internal temperature reaches 165°F. 4. Serve and enjoy!
