Southwest Chicken Quinoa Casserole

This has been one of my favorite things I’ve created and it is super easy. I love when a dish is even better reheated because I do a lot of my cooking on Sundays while we all watch football.

Not shown- cilantro and salsa

1 large chicken breast grilled- I used the cilantro lime marinaded chicken from Aldi – diced

2 cups of minute quinoa or 1 cup of regular quinoa cooked according to package

1/2 an onion- diced

1 small red or orange pepper- diced

2 cloves of garlic- minced

1 teaspoon of cumin

1 teaspoon of chili powder

S&P

1 small jar of green chiles- drained

1/2 can of black beans drained and rinsed

1/2 cup of frozen corn

Package of taco sauce- which we never use in our kits or a 1/2 cup from a jar

1/2 bottle of mild salsa

1/2 cup of shredded Monterey Jack cheese

Cilantro

1 avocado

1 Roma tomato- seeds removed and diced

Evoo

Spray a round casserole dish with cooking spray. Preheat oven to 350.

Add evoo to a large skillet over medium heat. Add onion and peppers and cook until slightly brown. Add garlic and cook 30 more seconds. Add spices plus S&P.

Add diced chicken, green chilies, beans, corn and cooked quinoa.

Stir in taco sauce and salsa. Then place in casserole dish. Top with cheese and cook for 15-20 minutes.

Serve with diced tomatoes, avocado and cilantro.

Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: