Mexican Quinoa Casserole
- 1½ cups uncooked quinoa
- 1 14 ounce can cooked black beans, rinsed and drained
- 1½ cups salsa
- 1½ cups chicken broth (plus ½ cup more if needed)
- ½ teaspoon salt
- 1-2 cloves minced garlic (optional)
- 1½ cups shredded cheese, divided
- 1 tablespoon oil
- 1 small can of minced jalapeños
- 1 onion, sliced
- 4 bell peppers, sliced
- 1¼ lb. boneless skinless chicken breasts, cut into small pieces
- 1 tablespoon taco seasoning (I mixed of chili powder, onion powder, cumin, salt)
1. Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and ½ cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
2. While the quinoa is baking, heat a the oil in a large skillet. Add the jalapeño, onion, and peppers. Saute until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
3. Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer.
4. When the quinoa is done, top with the peppers and remaining cheese – bake another 5-10 minutes or until the cheese is melted to your liking.
Once it was cooked through, I let it cool and then portioned it into freezer-safe ziplock containers, which can be pulled out of the freezer for individual meals. So good 🙂