Easy Mexican Chicken Quinoa Casserole
Try this Easy Mexican Chicken Quinoa Casserole recipe, or contribute your own.
Try this Easy Mexican Chicken Quinoa Casserole recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 onion, sliced
- 1 1/2 cups uncooked quinoa
- 1 14 ounce can cooked black beans rinsed and drained
- 1 1/2 cups salsa
- 1 1/2 cups chicken broth (plus 1/2 cup more if needed)
- 1-2 cloves minced garlic (optional)
- 1 1/2 cups shredded cheese divided
- 1 jalapeã±o, minced
- 4 bell peppers sliced
- 1 1/4 lb. boneless skinless chicken breasts cut into small pieces
- 1 tablespoon taco seasoning (i just use a mix of chili powder onion powder, cumin, salt)
- Carbohydrate 31.6136816692068 g
- Cholesterol 58.05680853125 mg
- Fat 15.5901835639679 g
- Fiber 3.70910417875999 g
- Protein 26.9333184745311 g
- Saturated Fat 4.57471252589994 g
- Serving Size 1 1 Serving (189g)
- Sodium 604.191683654919 mg
- Sugar 27.9045774904468 g
- Trans Fat 1.16171252476773 g
- Calories 375 calories
Step-by-step
- 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 9x13).
- 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.
Easy Mexican Chicken Quinoa Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like an impossible task. But let me tell you, this Easy Mexican Chicken Quinoa Casserole is a game-changer. It’s a one-pan wonder that’s packed with flavor and protein, and it’s surprisingly easy to whip up even on the busiest of weeknights. I discovered this recipe a few months ago, and it’s quickly become a family favorite, replacing our usual rotation of takeout and rushed meals.
The beauty of this casserole lies in its versatility. You can easily adjust the ingredients to suit your taste and what you have on hand. Love extra spice? Add more jalapeño! Prefer different vegetables? Swap the bell peppers for zucchini or corn. The possibilities are endless. And the best part? You can prep most of it ahead of time. I usually chop the vegetables and measure out the spices on the weekend, so all I have to do on a weeknight is throw everything together and pop it in the oven. This allows me to spend quality time with my family instead of being stuck in the kitchen all evening.
The combination of fluffy quinoa, tender chicken, and savory spices creates a truly satisfying meal. The quinoa provides a hearty base, while the chicken adds protein and keeps it feeling filling. The black beans and salsa add a vibrant burst of flavor, and the melted cheese on top provides the perfect creamy finish. It's a perfect blend of textures and tastes that leaves everyone wanting more. Even my picky eaters love it, and that’s saying something!
This recipe isn't just for weeknights, either. It's perfect for meal prepping. I often make a double batch on the weekend and have leftovers for lunch throughout the week. It reheats beautifully, and the flavors actually seem to deepen over time. It's also a great dish to bring to potlucks or parties – it's always a hit.
Beyond its convenience and deliciousness, what I truly appreciate about this casserole is its nutritional value. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it a fantastic source of protein for vegetarians and non-vegetarians alike. The black beans add fiber, which is crucial for digestive health, and the vegetables provide essential vitamins and minerals. It’s a guilt-free way to enjoy a comforting and satisfying meal.
One of the most frequent questions I get is about substitutions. Can you use brown rice instead of quinoa? Yes, you absolutely can! It might change the texture slightly, but the overall flavor will still be fantastic. Feel free to experiment with different types of beans too; pinto beans or kidney beans would also work well. The main thing is to have fun and customize the recipe to fit your preferences.
So, if you're looking for a healthy, delicious, and easy weeknight dinner that the whole family will love, give this Easy Mexican Chicken Quinoa Casserole a try. You won't be disappointed. It's become a staple in my kitchen, and I know it will quickly become a favorite in yours too. Enjoy!
