Mexi-quinoa Chicken Casserole

Ingredients

• Servings: 5
• 2 cups chicken broth
• 1 cup quinoa
• 2 tablespoons olive oil, divided
• 3 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups salsa
• 1 (6 ounce) can tomato paste
• 2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/4 cup sour cream (optional)
• 1/4 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• bring chicken broth and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
• heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. top casserole with sour cream and cheddar cheese.