Mexi-Quinoa Chicken Casserole
Spicy, half-healthy casserole; would be great with ground beef too.
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 5
Yield: 5 servings
Ingredients
2 cups chicken broth
1 cup quinoa
2 tablespoons olive oil, divided
3 skinless, bonless chicken breast halves, cut into bite-size pieces
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 can black beans, rinsed and drained
1 1/2 cups salsa
1 can tomato paste
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1/4 cup sour cream (optional)
1/5 cup shredded Cheddar cheese (optional)
Instructions
1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat
to medium-low, cover, and simmer until quinoa is tender and water has
been absorbed, 15 to 20 minutes.
2. Heat 1 tablespoon oil in a skillet; cook and stir chicken until no
longer pink in the center, about 10 minutes.
3. Heat 1 tablespoon oil in a separate large skillet over medium heat;
cook and stir onion, green bell pepper, and jalapeno pepper until
tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa,
tomato paste, garlic salt, cumin, chili powder, black pepper, and
oregano into onion mixture; cook, stirring occasionally, until
casserole is heated through and thickened, 5 to 10 minutes. Top
casserole with sour cream and Cheddar cheese.