Mexi-Quinoa Chicken Casserole
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Chicken Broth1 cup
Quinoa2 tbsps
Olive Oil (divided)1.5 cups
Salsa170 g
Tomato Paste (can)2 tsps
Garlic Salt1 tsp
Ground Cumin1 tsp
Chili Powder1 tsp
Ground Black Pepper1 tsp
Oregano (dried)1 cup
Sour Cream (optional)Directions:
1
Bring chicken broth and quinoa to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes
3
Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes
4
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
5
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
6
Top casserole with sour cream and Cheddar cheese