Mexican Chicken Quinoa Casserole
I prepped this casserole for work lunches for the week but it would definitely make a fantastic dinner.
Ingredients
• 1.5 cups uncooked quinoa
• 14 oz black beans (drained & rinsed)
• 1.5 cups salsa
• 1.5 cups chicken broth (have extra on hand)
• .5 tsp salt
• 1 tsp garlic powder (or 1-2 cloves of minced garlic)
• 1.5 cups shredded cheese
• 1 jalapeño
• 1 onion
• 3 bell peppers
• 3 large chicken breast
• 1 tbsp taco seasoning (can be created with a mix of child powder, onion powder, cumin & salt)
Instructions
Preheat oven to 375°
Mix quinoa (uncooked,) black beans, salsa, chicken broth, salt, garlic, and 1/2 cup shredded cheese in a large bowl.
Transfer to a well greased casserole dish. Bake for 30 minutes.
While the quinoa is cooking, prepare veggies. Sauté jalapeño, onion and peppers until golden brown and tender-crisp. Remove from heat and set aside.
Cut chicken into small pieces/strips. Toss in taco seasoning.
Stir chicken into quinoa mixture (at end of 30 minutes.) Return to oven for another 30 minutes of baking. I also added some extra chicken broth at this point. This will be based on how well your quinoa is cooking.
When Quinoa is done, top casserole with peppers and remaining cheese. Bake another 5-10 minutes (until cheese is melted to your liking.)