Quinoa And Green Chile Casserole Food

CHEESY GREEN CHILE QUINOA CASSEROLE

Cheesy Green Chile Quinoa Casserole image

This Cheesy Green Chile Quinoa Casserole is a great healthy way to mix up your next breakfast or brunch.

Provided by Wendy Polisi

Time 45m

Number Of Ingredients 11

Ingredients

Olive oil spray
3 cups cooked quinoa
16 ounces non-fat plain Greek Yogurt OR (vegan sour cream)
1/4 cup milk of choice
2 cups shredded cheddar OR Daiya shreds (divided)
1 cup onion (chopped fine)
4 ounces chopped green chiles
1 jalapeno pepper (seeded and diced)
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Steps:

Preheat oven to 350 degrees. Spray an 8 inch baking dish with olive oil spray.
In a large bowl combine yogurt and milk. Add quinoa, 1 1/2 cups cheese, onion, green chiles, jalapeno, cumin, sea salt and fresh ground black pepper. Top with remaining 1/2 cup cheese. Bake for 30 minutes.
May be frozen prior to baking. Thaw dish in the refrigerator. Bake for 30 to 40 minutes, until heated through.

Nutrition Facts : Calories 328 kcal, Carbohydrate 27 g, Protein 22 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 542 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GREEN CHILE CHICKEN QUINOA CASSEROLE

Green Chile Chicken Quinoa Casserole image

Easy to make in one pan, this green chile chicken quinoa casserole is a healthy, filling, and flavorful meal that everyone will love.

Provided by Rachel Gurk

Categories Main Dish

Time 2h

Number Of Ingredients 13

Ingredients

1 cup uncooked quinoa
1 green pepper, diced (about 1 cup diced green peppers)
1/2 sweet yellow onion, diced (about 1 cup diced)
1 (4.5 oz) can Old El Paso chopped green chiles
1 can (15 oz) low-sodium black beans, drained and rinsed
1 teaspoon ground cumin
1 (10-ounce) can Old El Paso green enchilada sauce
2 cups chicken broth
1/2 cup chopped fresh cilantro leaves and thin stems
1.5 -2 pounds boneless skinless chicken breasts, chopped into small bite-sized pieces
salt and freshly ground black pepper, to taste
1 cup shredded Monterey Jack cheese
Optional toppings: cilantro, tomatoes, avocado, jalapeno

Steps:

Preheat oven to 375°F. Spray a 9×13 (or larger) baking dish with nonstick cooking spray (I used avocado oil spray).
Combine all ingredients except cheese and toppings in prepared baking dish. Stir to combine.
Cover tightly with foil and bake for 45 minutes. Uncover, stir, and recover tightly. Continue to bake for another 45 minutes to 1 hour or until quinoa is fluffy and chicken is cooked through.
Uncover and sprinkle with cheese and bake for five minutes or until cheese is melted.
Serve with desired toppings.

Nutrition Facts : ServingSize 1 of 6, Calories 473 kcal, Carbohydrate 21 g, Protein 57 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 147 mg, Sodium 621 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 9 g

QUINOA AND GREEN CHILE CASSEROLE

Quinoa and Green Chile Casserole image

Hearty Vegetarian Main Dish Great for a Church Potluck! You can use any kind of cheese to top this casserole. Our favorite is Jalepeno Jack Cheese.

Provided by Becky in Junction C

Categories < 60 Mins

Time 50m

Yield 1 quarts, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 cup quinoa
2 chopped tomatoes
1 1/2 cups vegetable broth
1/2 cup green onion
1 tablespoon fresh basil
1 tablespoon fresh cilantro
2 -3 tablespoons balsamic vinegar
2 (4 ounce) cans diced green chilies
1 cup monterey jack cheese

Steps:

In a 4 to 5 quart pan toast quinoa in 2 Tablespoon olive oil over medium high heat for 3-4 minutes.
Add tomatoes and broth and bring to a boil.
Cover and reduce heat.
Simmer, stirring occationally until Quinoa is tender about 10 minutes.
Remove from heat and stir in chopped green onions, chopped basil and chopped cilantro.
Season with vinegar and salt.
Cover and let stand.
Drain chilis.
Arrange half the chilies in a 2 quart casserole.
Cover with the Quinoa mixture and level.
Add remaining chilies and sprinkle with shredded cheese.
Bake in a 375 oven for 20 minutes till cheese is melted.

Nutrition Facts : Calories 228.2, Fat 9.5, SaturatedFat 4.1, Cholesterol 17.4, Sodium 759.7, Carbohydrate 27.1, Fiber 3, Sugar 3.4, Protein 9.9

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

Mexican-Style Green Chile Chicken Casserole image

This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is very good!

Provided by Kittencalrecipezazz

Categories Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
Repeat the layers (ENDING with the cheese).
Spread the remaining soup mixture over the cheese.
Bake uncovered for about 25 minutes or until hot and bubbly.

Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32

More about "quinoa and green chile casserole food"

GREEN CHILE ENCHILADA QUINOA BAKE - TWO PEAS & THEIR POD

ウェブ 2015年4月29日 I basically turned the green chile enchiladas into a quinoa bake. All of the same flavors, but casserole style! Easy peasy, …
From twopeasandtheirpod.com
4.9/5 (9)
合計時間 1 時間 15 分
推定読み取り時間 4 分

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add the spinach and cook for about 5 minutes, our until spinach shrinks down. It will shrink down a lot. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine.
4. In a large bowl, add the cooked quinoa. Add the enchilada sauce, sour cream, diced green chiles, spinach and white beans. Gently stir until combined. Stir in 1 cup of the shredded cheese.

Quinoa And Green Chile Casserole Food

CHEESY GREEN CHILE QUINOA CASSEROLE

This Cheesy Green Chile Quinoa Casserole is a great healthy way to mix up your next breakfast or brunch.

GREEN CHILE CHICKEN QUINOA CASSEROLE

Easy to make in one pan, this green chile chicken quinoa casserole is a healthy, filling, and flavorful meal that everyone will love.

QUINOA AND GREEN CHILE CASSEROLE

Hearty Vegetarian Main Dish Great for a Church Potluck! You can use any kind of cheese to top this casserole. Our favorite is Jalepeno Jack Cheese.

MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE

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