Description
A hearty and delicious quinoa casserole packed with protein and flavor.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 oz) diced tomatoes with green chilies
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
- Cook the quinoa according to package instructions and set aside.
- In a large bowl, combine cooked quinoa, shredded chicken, black beans, corn, diced tomatoes with green chilies, chipotle peppers, ground cumin, garlic powder, and salt. Mix until well combined.
- Stir in 1 cup of the shredded cheddar cheese, reserving the rest for topping.
- Spread the mixture evenly into the prepared casserole dish. Top with the remaining cheese.
- Bake uncovered for 30-35 minutes or until the casserole is bubbly and the cheese is melted.
- Garnish with chopped cilantro if desired before serving.
Notes
- This casserole can be made ahead of time and reheated in the oven.
- Feel free to add other vegetables like bell peppers or zucchini for additional nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg