- 2 cups chicken broth
- 1 cup quinoa
- 2 tablespoons olive oil, divided
- 3 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups salsa
- 1 (6 ounce) 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)
- 1/4 cup shredded Cheddar cheese (optional)
- 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.
- Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
- 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.
04/18/2018
recipepes.com
Mexi-Quinoa Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
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