Spicy, half-healthy casserole; would be great with ground beef too.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

458 calories; protein 29.9g 60% DV; carbohydrates 54.8g 18% DV; fat 14.4g 22% DV; cholesterol 51.8mg 17% DV; sodium 2255.6mg 90% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2015
Mexi-Quinoa Chicken Casserole Haiku: "More like a 'skillet' rather than a casserole still it tasted good!" So "casserole" to me implies a baking dish that I can make again and put in the oven so I prepared this just that way - made in the morning covered and then baked 350 deg. covered for 30 min. then added the optional cheese and uncovered for 10 more min. I also used chicken that I tore off a rotisserie chicken to make it even easier. Garnished w/ lettuce and avocado slices (and crushed Doritos for the hubs) the only thing that I felt like it needed was more than 1/4 c. cheese and probably no need for the tomato paste (I think I'd use a can of Rotel next time around along w/ some frozen corn for even more color.) Read More
(15)

Most helpful critical review

Rating: 1 stars
08/22/2015
OMG!!! What a bunch of glop! I knew better than to add the tomato paste...bleah and yuck! What a waste of food! Read More
(1)
23 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
05/18/2015
Mexi-Quinoa Chicken Casserole Haiku: "More like a 'skillet' rather than a casserole still it tasted good!" So "casserole" to me implies a baking dish that I can make again and put in the oven so I prepared this just that way - made in the morning covered and then baked 350 deg. covered for 30 min. then added the optional cheese and uncovered for 10 more min. I also used chicken that I tore off a rotisserie chicken to make it even easier. Garnished w/ lettuce and avocado slices (and crushed Doritos for the hubs) the only thing that I felt like it needed was more than 1/4 c. cheese and probably no need for the tomato paste (I think I'd use a can of Rotel next time around along w/ some frozen corn for even more color.) Read More
(15)
Rating: 5 stars
05/20/2015
I made a quicker version: I used a rotisserie chicken from Wal-Mart & as soon as I arrived home I put it in my oven (lid and all) on 170. I then started making the quinoa in the chicken broth. While waiting on the quinoa I mixed together 1 can of pinto beans drained 1 can rotel drained 1 cup of salsa and took a couple of teaspoons of the seasoning mix and mixed in. Then I pulled the chicken out and shredded the chicken & added it into the skillet mix. Once the skillet mix warmed up I tasted it and added a little bit more seasoning. I would recommend slowly adding the seasoning in because I ended up only using half of the seasoning mix. It would have been way too salty if I put all in. Then I added the quinoa and mixed it in and brought it to a simmer (if it seems a little dry just add a bit more salsa) and for the finale I put shredded cheese on top & let it melt by putting a lid on the skillet. I served it on top of shredded lettuce and a dallop of sour cream. It was delicious! It tasted like an Indian taco. Read More
(5)
Rating: 5 stars
06/14/2015
Quick easy and delicious Read More
(4)
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Rating: 4 stars
05/23/2015
I used pico de gallo instead of salsa fresh chopped tomatoes and seasoned black beans.. Read More
(2)
Rating: 5 stars
08/26/2015
I'm giving this recipe 5 stars "with exceptions" Based on reading other reviews and what I had on hand I made some adaptations. I omitted the tomato paste. I had red onion on hand and substituted for regular onion. I also used tri-color peppers just for color rather than green peppers. Instead of salsa I used 1 can diced(undrained) tomatoes and 1 can(undrained) diced green chiles. I added 1/4 cup diced black olives.I also added 1 tsp taco seasoning in addition to listed seasonings. I simmered everything for about 20 minutes and topped with 1/2 cup shredded cheese and cilantro then served over sautéed spinach. This recipe is good in that there are many variations that can be added.My 2 year old daughter ate it up! It was delicious and I'll be making this dish again. Read More
(2)
Rating: 1 stars
08/21/2015
OMG!!! What a bunch of glop! I knew better than to add the tomato paste...bleah and yuck! What a waste of food! Read More
(1)
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Rating: 5 stars
02/14/2016
I love this recipe! It was very good and my wife loved it. The only thing different was that I used my home made salsa and a half can of diced tomatoes and I used white and red quinoa to add more color. My salsa it self is on the spicy side after a few bites by itself so I was afraid it be to much but I was wrong. It was perfect and good job on the recipe! Read More
(1)
Rating: 4 stars
08/21/2015
This was a wonderful concept but as many others have indicated definitely more of a skillet meal than casserole. I changed up some of the proportions to add flavor. I used more cumin and salsa than the recipe called for. Rather than chili powder I used the same measure of taco seasoning and just for more southwestern kick I added the juice of half a lime. I also used granulated garlic rather than garlic salt. My biggest issue was the quinoa. While I realize it's healthy it's also very pricey. This dish would have been equally good and significantly less expensive served over yellow rice. Read More
Rating: 5 stars
11/06/2015
I used Pace hot picante sauce and deleted the jalopeno pepper. After everything was cooked I added the sour cream and mixed it all together then put it in a 9x13 baking dish. I topped it with a mMexican blend cheese (2 cups) and baked it at 350 for about 20 minutes just until the cheese melted. Even my husband who hates "healthy eating" and sour cream loved this dish! Read More