Sunday, 1 June 2008

Mexican Chicken Quinoa Casserole

1½ cups uncooked quinoa
1 14 ounce can cooked black
   beans, rinsed and drained
1½ cups salsa
1½ cups chicken broth
½ teaspoon salt
1-2 cloves minced garlic
1½ cups shredded cheese,
   divided
1 tablespoon oil
1 jalapeño, minced
1 onion, sliced
4 bell peppers various
   colours, chopped
1¼ lb. boneless skinless
   chicken breasts, cut into
   small pieces
1 tablespoon taco seasoning


  • Preheat the oven to 375. 
  • Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of the shredded cheese in a large bowl. 
  • Transfer to a well-greased casserole dish (9 x 13). Bake for 30 minutes.
  • While the quinoa is baking, heat the oil in a large skillet. 
  • Add the jalapeño, onion, and peppers. Saute until tender-crisp.
  • Remove from heat and set aside.
  • Toss the chicken with the taco seasoning. 
  • When the quinoa is done with the first 30 minutes of baking, add the chicken, stir gently to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking.
  • Top with the peppers and remaining cheese - bake another 5-10 minutes or until the cheese is melted to your liking.