I’ve been making this casserole for quite some time now. Whenever I’m craving Mexican food, this does the trick. You can add in other vegetables such as peppers or mushrooms, or remove the chicken for a vegetarian dish.
Ingredients:
- 1 cup of cooked quinoa
- 1 cup chicken broth (or vegetable broth)
- 1 tbls olive oil
- 1/2 cup onion, chopped
- 1 large zucchini, chopped
- 2 cooked skinless boneless chicken breasts, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chile peppers
- 1/2 tsp cumin
- salt & pepper to taste
- ground cayenne to taste
- 1 cup shredded cheddar cheese
- Preheat the oven to 350 degrees. Lightly grease a 9 x 13 casserole dish.
- Heat the olive oil in a skillet over medium heat, cook the onion until tender.
- Mix in the zucchini and cooked chicken and season with cumin, salt, pepper, and cayenne pepper. Cook until zucchini is lightly browned and chicken is heated through.
- In a large bowl, mix the cooked quinoa, onion, zucchini, chicken, beans, chiles, and 1/2 the cheese.
- Transfer to the prepared casserole dish and sprinkle with remaining cheese.
- Cover the dish loosely with foil and bake for 20 minutes. Uncover, and continue baking 10 minutes or until bubbly and lightly browned.
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