MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)
Provided by june
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.
MEXICAN QUINOA CASSEROLE
A very healthy alternative to a pasta casserole! Mostly hands off once everything is mixed, and yet another way to use the latest super food!
Provided by Captains Lady
Categories Grains
Time 1h15m
Yield 8 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees Farenheit.
- 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
- 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
- 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
- 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
- 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.
Nutrition Facts : Calories 431.7, Fat 13.2, SaturatedFat 6.5, Cholesterol 29.7, Sodium 440.2, Carbohydrate 59.2, Fiber 12.2, Sugar 5.6, Protein 22.1
MEXICAN CHICKEN QUINOA SALAD
A quick and easy way to make a delicious healthy meal!
Provided by Deemcgee
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
- Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.5 g, Cholesterol 35 mg, Fat 11.3 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 911.9 mg, Sugar 6 g
CHICKEN FAJITA CASSEROLE
I found a recipe on Recipezaar.com called "Gringo Casserole" which was very good, but I got the idea to make it more like my favorite Mexican dish; chicken fajitas. My whole family loves this dish and it's very easy to make.
Provided by Robyn from the dese
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil breasts for 20 minutes or until thoroughly cooked.
- chop chicken into chunks and set aside.
- Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
- Mix soup, tomatoes-chile& chicken in large bowl.
- Tear tortillas into fourths.
- Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
- Repeat as needed until dish is full to top.
- Bake at 350 for 35 minutes.
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CHICKEN FAJITA SKILLET QUINOA BAKE - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (15)Category DinnerCuisine Tex MexTotal Time 55 mins
- Slice the chicken breasts into cubes, about 1 inch. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
- Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine. Remove from heat and set aside.
- Meanwhile, preheat the oven to 375 degrees F. Cook the quinoa according to the package directions. Once cooked, remove from heat and transfer the cooked quinoa into a large bowl. Fold in the chicken fajita mixture, 1 ½ cups of the shredded cheese, and salsa. Season the entire mixture with salt and pepper and stir to combine.
- Lightly spray a large skillet with non-stick spray, and transfer the mixture into the baking dish. Top with the remaining shredded cheese and bake for about 20 minutes until the top layer of cheese is bubbly and melted. Remove the baking dish from the oven and garnish with green onions and serve.
CHICKEN FAJITA CASSEROLE WITH QUINOA {GF} - MEALS WITH …
From mealswithmaggie.com
Estimated Reading Time 3 mins
- Place chicken breast and bell peppers in a 9x13 casserole dish. Sprinkle fajita seasoning and mix to coat.
- Gently pour chicken broth and quinoa in the casserole dish. Cover with tin foil and bake at 375F for 30 minutes. After the 30 minutes is up, stir the contents and place it back in the oven, covered with tin foil for another 20 minutes.
- After the 20 minutes is up turn off the oven and remove the tin foil and squeeze 1/2 of the lime juice over the casserole. Sprinkle with cheese and place the tin foil back on top of the casserole dish for another 10 minutes, outside of the oven.
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