Cheesy Mexican Quinoa Casserole Food

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CHEESY MEXICAN CHICKEN QUINOA CASSEROLE



Cheesy Mexican chicken quinoa casserole image

Cheesy Mexican chicken quinoa casserole is loaded with black beans, tomatoes, corn and peppers, plus plenty of cheese, for a delicious and healthy family dinner! (It's also gluten-free and easy to make ahead!)

Time 40m

Number Of Ingredients 17

1 cup quinoa, uncooked
1/4 teaspoon kosher salt
1 teaspoon extra-virgin olive oil
1 small sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 cups rotisserie chicken, chopped (see notes)
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can diced tomatoes, drained
1 cup corn (frozen, canned or fresh; optional)
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne (or sub black pepper for less heat)
2 - 2 1/2 cups shredded cheddar cheese (or Monterey Jack or Pepper Jack cheese), divided
Optional toppings: sliced avocado, sour cream or Greek yogurt, chopped fresh cilantro, pico de gallo or salsa, hot sauce or pickled jalapeños

Steps:

  • Heat oven to 350. Grease an 9x13 casserole dish with cooking spray.
  • Cook quinoa according to package directions. Fluff and stir in 1/4 teaspoon of kosher salt once it's finished cooking.
  • Meanwhile, heat olive oil in a large skillet. Add onion and peppers and sauté for 4-5 minutes, until softened. Add garlic and sauté another minute.
  • Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.
  • Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix. (If your pan isn't big enough, you can do this in a large bowl.)
  • Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 1/2 cups of shredded cheese.
  • Bake at 350 for 15-20 minutes, until cheese is melted and casserole is bubbly. Let rest for 5-10 minutes before serving to let it set up completely.
  • Serve with desired toppings and enjoy!

Nutrition Facts : Calories 510 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 38 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 850 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 12 grams unsaturated fat

SLOW COOKER MEXICAN QUINOA CASSEROLE



Slow Cooker Mexican Quinoa Casserole image

A vegetarian Mexican quinoa casserole made entirely in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! Vegetarian and gluten-free.

Provided by Brittany Mullins

Categories     Lunch/Dinner

Number Of Ingredients 13

1 cup water or veggie broth
½ cup dry quinoa
3 cups diced sweet potato (about 2 large sweet potatoes, peeled and diced)
1 15 oz can black beans (rinsed and drained)
1½ cups prepared salsa (mild, medium or hot)
1 medium red bell pepper (chopped)
½ small yellow onion (chopped)
¼ cup sliced green onion + more for topping
¼ cup cilantro (chopped)
2 Tablespoons taco or fajita seasoning
2 cups shredded Mexican cheese (divided)
Toppings: Greek yogurt or cashew sour cream
Tortilla chips (for serving (optional))

Steps:

  • Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
  • Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
  • Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.

Nutrition Facts : ServingSize 1 /6 of recipe, Calories 303 kcal, Sugar 7 g, Fat 10 g, Carbohydrate 37 g, Fiber 8 g, Protein 13 g

SPICY MEXICAN QUINOA CASSEROLE



Spicy Mexican Quinoa Casserole image

A healthy mexican casserole dish that is really yummy and easy to make. For an added twist...if you like stuffed peppers, at step 5 stuff mix into 4-5 large bell peppers, add about 1/2 inch of water to the bottom of pan and bake for 30 minutes.Top with additional salsa and shredded cheese! Enjoy!

Provided by SarahKaye

Categories     Grains

Time 55m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 14

1 bell pepper, diced
1 cup quinoa, uncooked
2 cups chicken broth
1/2 cup sweet onion, diced
3 garlic cloves, minced
1 (14 1/2 ounce) can black beans, drained & rinsed
2 (10 ounce) cans rotel
1 jalapeno pepper, chopped (I keep the seeds in!)
1/4 cup salsa (I use On The Border-Hot)
3/4 cup corn
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon red pepper flakes

Steps:

  • Cook quinoa in chicken broth according to package directions.
  • In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
  • Add rest of ingredients and cook until warmed through.
  • Fluff quinoa when it's done and add to skillet with everything else.
  • Transfer to a stone bakeware pan sprayed lightly with cooking spray.
  • Bake at 350 degrees for 30 minutes.
  • Serve with additional salsa & top with shredded cheese, if desired.

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