MEXI-QUINOA CHICKEN CASSEROLE

Mexi-Quinoa Chicken Casserole image

Spicy, half-healthy casserole; would be great with ground beef too.

Provided by Brianne Coones

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 5

Number Of Ingredients 17

Ingredients

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 ½ 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
¼ cup sour cream
¼ cup shredded Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 54.8 g, Cholesterol 51.8 mg, Fat 14.4 g, Fiber 12.6 g, Protein 29.9 g, SaturatedFat 4.3 g, Sodium 2255.6 mg, Sugar 9.6 g