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

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Ingredients

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

458 calories; 14.4 g total fat; 52 mg cholesterol; 2256 mg sodium. 54.8 g carbohydrates; 29.9 g protein; Full Nutrition

Reviews (16)

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)
20 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 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: 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)
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Rating: 5 stars
06/14/2015
Quick easy and delicious Read More
(4)
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: 4 stars
05/23/2015
I used pico de gallo instead of salsa fresh chopped tomatoes and seasoned black beans.. Read More
(2)
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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: 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)
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: 4 stars
08/20/2018
pretty good. 8/18 Read More