Quinoa And Green Chile Casserole Food

QUICK QUINOA CHILI

Steps:

• Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
• Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
• Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

GREEN CHILE CHICKEN QUINOA CASSEROLE

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.

CHEESY GREEN CHILE QUINOA CASSEROLE

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.

GREEN CHILE CHICKEN ENCHILADA QUINOA CASSEROLE

Steps:

• Preheat oven to 350° F and spray a 9x13 or similar size baking dish with cooking spray.
• Add the quinoa to baking dish, spreading it into an even layer that covers the bottom of the dish. Add the green chiles, red bell pepper, black beans, green onion, zucchini and shredded chicken. Evenly distribute the ingredients over the top of the quinoa.
• In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce, then evenly pour over all of the ingredients in the baking dish.
• Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes. Sprinkle the cheese evenly over the top and bake for another 5-10 minutes, or until cheese is melted.
• Top the casserole with diced tomatoes, avocado, cilantro, red onion and plain plain Greek yogurt or sour cream if desired.

MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

QUINOA CASSEROLE

Steps:

• Preheat oven to 350°F Roast rinsed quinoa in a skillet until it pops.
• Place in casserole dish and add water.
• Heat oil and saute onions, garlic, and curry in skillet until onions are translucent.
• Add celery, broccoli, and tomato; saute briefly and add to quinoa.
• Add soy sauce and vinegar.
• Cover casserole dish and bake for 45 minutes.

GREEN CHILE CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
• Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
• Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
• Serve the casserole as is or top it with diced tomatoes and chopped cilantro.

GREEN CHILE CHICKEN QUINOA CASSEROLE

Steps:

• Preheat oven to 375.
• Spray a 9X13 (or larger) baking dish with nonstick cooking 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 cover again tightly.
• Continue to bake for another 45 minutes to 1 hour or until the quinoa is fluffy and chicken is cooked through.
• Uncover and sprinkle with cheese and bake for 5 minutes or until cheese is melted.
• Serve with desired toppings.