Holiday Bake

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!