Turkey Black Bean Quinoa Bake


With great power comes great responsibility. At least that’s what I tell myself about turkey leftovers.

Whoever cooks the turkey gets to keep the leftovers, right? Whoever has the extra turkey meat gets to decide what to do with it (at least that’s how it works around here). High expectations, people. That’s where the responsibility part of the power comes in. Whatever you do with the leftovers, it better be good.

Turkey Black Bean Quinoa Bake

This turkey black bean quinoa bake? It’s good, great actually. A “winnah”, according to my family. Of course they didn’t get to eat much of it when I was recipe testing it last week, given that I ate half of it myself. Just didn’t want to part with it.

It’s sort of an inside-out version of our Cheesy Quinoa Black Bean Stuffed Peppers, with leftover turkey, and not stuffed. So good!

Whatever you do, enjoy those leftovers if you have them. Here are some other great recipes for leftover turkey if you need more inspiration.

Turkey Black Bean Quinoa Bake Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4 to 6

To save time, prep the ingredients and start on the onions and peppers while the quinoa is cooking.


  • 1 cup uncooked quinoa
  • 2 cups water
  • Salt
  • 3 cups shredded, chopped cooked turkey
  • 2 Tbsp olive oil
  • 2 cups onion, chopped
  • 2 bell peppers, seeded and chopped
  • 4 cloves garlic, minced
  • 1 cup frozen corn, defrosted
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (chipotle chili powder if available), less or more to taste
  • 1 15-ounce can black beans, drained
  • 1/2 cup chopped cilantro
  • 3 cups grated cheddar cheese, divided 2 cups and 1 cup


1 Cook the quinoa according to package directions. Typically package directions ask you to put 1 cup of quinoa with 2 cups of water and a pinch of salt into a pot, bringing it to a boil, reduce to a very low simmer, cover and cook for 15 minutes. Then remove from heat and fluff with a fork.

2 Heat olive oil in a large skillet on medium high heat. Add the onions and the bell peppers and cook until softened and browned at the edges, about 10 minutes.

turkey-black-bean-quinoa-bake-method-1 turkey-black-bean-quinoa-bake-method-3

Add the garlic, cumin, chili powder, and corn, and cook a minute more. Remove from heat.

3 Place the cooked quinoa, black beans, onion mixture, cilantro, 2 cups of grated cheddar cheese, and cooked turkey in a large bowl. Toss to combine.


4 Place in a casserole dish. Sprinkle the top with remaining 1 cup of cheddar cheese, and bake at 350°F uncovered for 15 minutes, until the cheese is melted and bubbly.

turkey-black-bean-quinoa-bake-method-5 turkey-black-bean-quinoa-bake-method-6

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Turkey Black Bean Quinoa Bake

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Showing 4 of 9 Comments

  • Nadia

    Sounds delicious. We cannot get black beans in France, believe me, I have looked. I am going to try it with white beans. Will let you know how it turns out.

  • Jane

    Would chicken subsitute well? And what seasonings would go along with it? It sounds great!

  • Arcey

    I was just going to ask the same question about the oven temp. I figured it was 350°. (I just copied and pasted your temp above, since I don’t know how to get the degree symbol without looking it up. :) )

    I just finished making this for a potluck tonight. I added a few things to stretch it, and because I had them handy. I diced some zucchini, and had a couple of overripe tomatoes that made their way in too. Also had about a third of a can left of chicken broth in the fridge, so that went in as well. It tastes very good already, just all mixed together in a bowl, before topping with cheese and baking. Thanks for another easy, tasty, good looking recipe. :)

  • Martha

    What temp bake? 350°

  • Laura ~ RYG

    I’m looking for super healthy, low carb options that don’t include Chipotle to keep the pounds off, this hits the mark! Thanks Elise. All that cheese on top, you’re melting my heart here. I find cheese doesn’t pack the pounds on me, it’s the pie. Definitely the pie that kills me. And you’re right, whoever makes the turkey keeps the leftovers so I need to roast my own turkey. That’s cool though. No gizzards for me.

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