QUINOA CHICKEN ENCHILADA CASSEROLE
Protein-rich quinoa makes a satisfying layer in this easy Mexican casserole recipe. If you want to make this dish vegetarian, beans are a nice swap for the chicken. Serve with a green salad tossed with an oregano vinaigrette.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chicken Casserole Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
- Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
- Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.
- Spread half of the cooked quinoa in the prepared baking dish. Sprinkle with half the cheese and top with the chicken mixture. Spread the remaining quinoa on top of the filling. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.
- Bake until the casserole is hot and the cheese is melted, 25 to 30 minutes. Serve topped with tomato, avocado, scallion and/or cilantro, if desired.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 21.1 g, Cholesterol 119.6 mg, Fat 20.9 g, Fiber 3.5 g, Protein 38.5 g, SaturatedFat 9 g, Sodium 457.5 mg, Sugar 2.7 g
EASY MEXICAN CHICKEN QUINOA CASSEROLE
Easy Mexican Chicken Quinoa Casserole! Piled high with blistered peppers, salsa-ified quinoa, black beans, spicy chicken, and Pepperjack cheese.
Provided by Pinch of Yum
Categories Dinner
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and 1/2 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.
- While the quinoa is baking, heat the oil in a large skillet. Add the jalapeño, onion, and peppers. Sauté until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
- 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 (a few readers also commented that it helped them to add a little extra broth at this point). It's usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
- 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.
Nutrition Facts : Calories 392 calories, Sugar 5.5 g, Sodium 871.2 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 38 g, Fiber 8 g, Protein 30.8 g, Cholesterol 71.4 mg
MEXICAN QUINOA CASSEROLE
A very healthy alternative to a pasta casserole! Mostly hands off once everything is mixed, and yet another way to use the latest super food!
Provided by Captains Lady
Categories Grains
Time 1h15m
Yield 8 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees Farenheit.
- 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
- 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
- 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
- 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
- 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.
Nutrition Facts : Calories 431.7, Fat 13.2, SaturatedFat 6.5, Cholesterol 29.7, Sodium 440.2, Carbohydrate 59.2, Fiber 12.2, Sugar 5.6, Protein 22.1
CHICKEN QUINOA CASSEROLE
After being diagnosed with Type 2 Diabetes, I had to cut out most rice and cut way back on pasta; which I used to use as the basis for one dish meals. I rediscovered Quinoa- which does not spike my blood sugar- and have been using it to make some new dishes. I had leftover baked chicken and wanted to throw together a fast dinner one night when I got home from work and was really tired. The Quinoa cooks fast and everything else was what I had on hand. I had baked the chicken with our favorite spices so this didn't need too much else, but I did toss in a little extra garlic powder ( is there too much garlic? LOL) I just mixed it all together and served it. A green salad makes it a really complete meal. My husband and I both enjoyed it.
Provided by Saralaya
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the Quinoa according to the package directions.
- Cut up the cooked chicken into small chunks.
- Open and drain a small can of mushrooms ( or use fresh if you have!).
- Open and drain the can of black beans ( I rinse them in cold water briefly).
- If you need or want to, add whatever spices you like: garlic, paprika, pepper etc.
- If it looks a little dry- a drizzle of olive oil will help.
- Mix it all together in a casserole dish and serve. If some ingredients are cold, you may want to heat the whole thing up either in a low oven or in a saucepan on the stove before serving. I also sometimes zap it all in the microwave to heat everything through.
Nutrition Facts : Calories 181.4, Fat 2.1, SaturatedFat 0.3, Sodium 3.6, Carbohydrate 31.8, Fiber 6.9, Sugar 0.7, Protein 9.7
MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)
Provided by june
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.
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