MEXICAN CHICKEN STEW WITH QUINOA & BEANS
Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
- Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
- Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.
Nutrition Facts : Calories 336 calories, Fat 6 grams fat, SaturatedFat 0.9 grams saturated fat, Carbohydrate 34.7 grams carbohydrates, Sugar 15.8 grams sugar, Fiber 4.1 grams fiber, Protein 33.4 grams protein, Sodium 2.1 milligram of sodium
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
ONE-POT QUINOA WITH SPICY SAUSAGE
Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
- Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
- Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
- Remove from heat; stir in cheese. Top with tomato and cilantro.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
ONE PAN MEXICAN QUINOA
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
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 QUINOA CASSEROLE
Delicious comfort food!
Provided by MrsReal
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
- Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
- Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 34.9 g, Cholesterol 52.4 mg, Fat 16.5 g, Fiber 6.6 g, Protein 21.4 g, SaturatedFat 7.7 g, Sodium 604.2 mg, Sugar 3 g
MEXICAN SWEET POTATO QUINOA CASSEROLE
Whip up this healthy, vegan Mexican quinoa and sweet potato casserole for the best meal prep recipe that can feed an army.
Provided by Lee Funke
Categories Casserole
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375ºF and spray a large casserole dish with non-stick cooking spray.
- Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
- Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
- Remove from oven and let sit for 10 minutes, covered, before serving.
- Serve with cilantro, avocado, and lime juice.
Nutrition Facts : Calories 313 kcal, Sugar 7 g, Fat 2 g, Carbohydrate 60 g, Fiber 14 g, Protein 14 g, ServingSize 1 serving
SPICY MEXICAN QUINOA CASSEROLE
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
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.
EASY MEXICAN CHICKEN QUINOA CASSEROLE
Easy Mexican Chicken Quinoa Casserole! Piled high with blistered peppers, salsa-ified quinoa, black beans, spicy chicken, and Pepperjack cheese.
Provided by Pinch of Yum
Categories Dinner
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and 1/2 cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
- While the quinoa is baking, heat the oil in a large skillet. Add the jalapeño, onion, and peppers. Sauté until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
- Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer (a few readers also commented that it helped them to add a little extra broth at this point). It's usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
- When the quinoa is done, top with the peppers and remaining cheese - bake another 5-10 minutes or until the cheese is melted to your liking.
Nutrition Facts : Calories 392 calories, Sugar 5.5 g, Sodium 871.2 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 38 g, Fiber 8 g, Protein 30.8 g, Cholesterol 71.4 mg
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VEGETARIAN MEXICAN CASSEROLE WITH QUINOA - I BELIEVE I CAN FRY
From ibelieveicanfry.com
Cuisine MexicanEstimated Reading Time 3 minsServings 6Total Time 50 mins
- Bring a medium pot of salted water to a boil over high heat. Once the water boils, add the quinoa and cook for 12 to 14 minutes until tender. Drain the quinoa using a fine sieve and set aside for later use.
EASY VEGETARIAN MEXICAN QUINOA CASSEROLE - EATING BIRD …
From eatingbirdfood.com
4.7/5 (30)Total Time 1 hr 10 minsCategory Lunch/DinnerCalories 348 per serving
- Bring the water and quinoa to a boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
- Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
- In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
- Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
SPICY MEXICAN BREAKFAST CASSEROLE RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MexicanCategory BreakfastServings 6Total Time 45 mins
- In a medium saute pan, heat about 2 teaspoons of olive oil. Add the potato and saute for about 3 minutes. Add the bell peppers and saute another 3 minutes. Remove from heat and stir in the beans, corn, and green chile.
- In a medium bowl, whisk together the eggs, salt, pepper, and cumin. Stir in the cilantro, green onion, and 1 cup of the cheese. Stir in the vegetable mixture.
- Add the bowl contents to the prepared pan. Sprinkle the top with the remaining 1/2 cup of cheese.
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From blog.memeinge.com
Cuisine MexicanTotal Time 1 hrCategory EntreeCalories 416 per serving
- In a 2 quart baking dish, stir together all the ingredients except the cheese (if using). Stir until completely combined.
- Carefully remove foil, and sprinkle with cheese if desired. Recover and bake another 15-25 minutes until most of the liquid has absorbed and cheese is bubbly.
SPICY QUINOA AND BLACK BEANS - BOWL OF DELICIOUS
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5/5 (33)Total Time 40 minsCategory DinnerCalories 389 per serving
- In a large pot or deep skillet, sauté the diced onion and bell pepper in olive oil (1 tablespoon) over medium-high heat until softened and browned (about 5 minutes).
- Add rinsed quinoa (3/4 cup), cumin (1 teaspoon), cayenne pepper (1/4 teaspoon), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; stir to coat.
MEXICAN-STYLE QUINOA CASSEROLE - HEALTHIER STEPS
From healthiersteps.com
Estimated Reading Time 3 mins
- Bring water and quinoa in a medium saucepan over medium-high heat to boiling. Reduce heat and simmer for 15 minutes. Preheat oven 350°F.
- In a large saucepan heat oil over medium-high heat. Add onion and garlic and cook stirring until onion is soft about 4 minutes.
- Add bell peppers, corn, black beans and stir. Add cumin, cayenne pepper, sea salt, and stir. Stir in cooked quinoa, chopped cilantro, and cheese. Remove from heat and spoon into a casserole dish, top with vegan cheese. Bake for 15 minutes.
- Garnish with avocado, tomatoes, green onions and cilantro and serve with a lovely salad or guacamole.
MAKE THIS MEXICAN QUINOA RECIPE WITH VEGETABLES AS SPICY ...
From cookingnook.com
Cuisine MexicanTotal Time 30 minsCategory Main or Side, Side DishCalories 240 per serving
- To cook the quinoa, rinse it first in a strainer (see notes below). Place it in a pot and add 2 cups of water or broth. Cover the pot, bring the mixture to a boil, then lower the temperature to low and let it sit for 15 to 20 minutes, until all of the water has been absorbed.
- Meanwhile, heat about 2 teaspoons of oil in a frying pan to medium heat. Put the onion and garlic in the pan and saute for a few minutes to soften. Add the chopped carrots, bell peppers, hot chili peppers, cumin and cayenne pepper to the pan. Stir together well and cook for about 10 minutes.
- Add the sliced cherry tomatoes and chopped cilantro before serving. Stir to combine into the quinoa.
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Reviews 1Calories 560 per servingCategory Meal Prep
- Drain red kidney beans as well as corn, then wash quinoa. Dice white onion, red bell pepper, and grate your cheddar.
- Now mix all of the ingredients together. Afterward, oil your pan and spread your mixture into the pan.
- Bake it in the oven for 30 minutes. Then, turn off the heat without turning off the oven and let the casserole sit for another 25 minutes.
VEGAN BLACK BEAN QUINOA CASSEROLE - VEGGIES SAVE THE DAY
From veggiessavetheday.com
5/5 (15)Calories 355 per servingCategory Main Course
- First prepare the quinoa on the stove or in an Instant Pot electric pressure cooker.Stove top method: Add the quinoa and 2 cups of water to a 2-quart sauce pan and bring to a boil. Cover the pot and lower the heat to low. Simmer for 15 minutes with the lid on. After 15 minutes, remove the pot from the heat. Instant Pot method: Add the quinoa and 1 1/4 cup water to the Instant Pot. Close the lid and select the Pressure Cook (Manual) button. Set the timer for 5 minutes on high pressure. When the 5 minutes is up, allow the pressure to release naturally. Once the pressure has been released, remove the lid.
- Meanwhile, heat the olive oil in a large skillet. Add the onions and saute until soft and slightly translucent. Next add the garlic and saute about 30 seconds longer. Then add the bell pepper and saute about 2 more minutes. Finally stir in the chili pepper, cumin, oregano, and salt, to taste.
- Remove the skillet from the heat and add the quinoa, black beans, tomatoes, and corn and mix well to combine. Taste and adjust the seasonings, if needed. Stir in half of the vegan cheese.
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From eatingwell.com
Category Healthy Fish & Seafood Casserole RecipesCalories 242 per servingTotal Time 1 hr 20 mins
- Preheat oven to 350 degrees F. Place half of the tortilla strips in the bottom of a lightly greased 2-quart baking dish; set aside. Arrange the remaining tortilla strips on a baking sheet; bake for 12 to 14 minutes or until crisp.
- Meanwhile, stir together salsa, cheese, the 1/2 cup sour cream, the flour, and 2 tablespoons of the cilantro in a large bowl. Stir in shrimp and corn. Spoon the shrimp mixture over the tortilla strips in the baking dish.
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From notenoughcinnamon.com
5/5 (1)Total Time 1 hr 5 minsCategory Main CourseCalories 364 per serving
- Preheat oven to 350F/180C. Prepare a large baking dish. Spray with cooking spray and set aside.
- Cook the quinoa: In a medium saucepan, bring the quinoa and 2 cups of water to a boil with a generous pinch of salt. Once boiling, reduce to a simmer and cover for 15 minutes. Fluff with a fork then set aside.
- Prepare the veggies: Heat olive oil in a large skillet. Add onion and garlic, and cook until translucent, about 3 minutes. Add bell peppers and jalapeño, and cook until they soften for about 5 minutes. Stir in lime juice and spices.
- Remove skillet from the heat and gradually stir in the cilantro, corn kernels, black beans, quinoa, enchilada sauce and one cup of cheese. The skillet will be crowded so stir delicately. Taste and adjust salt + pepper if needed.
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Ratings 9Calories 278 per servingCategory Dinner
- Melt butter in a skillet over medium heat and cook peppers, onions, jalapeño and corn until lightly caramelized.
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- Cook your quinoa by bringing 1 cup of quinoa and 2 cups of water to a boil in a small saucepan. Cover with lid. Once boiling, reduce heat to low and simmer for 15 minutes or until liquid is absorbed. Turn off heat, let sit for a few minutes and then fluff with work.
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- Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 litre/3 quart casserole dish). Add onion and garlic, and sauté until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
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- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
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From nospoonnecessary.com
5/5 (7)Calories 517 per servingCategory Entree
- Preheat oven to 375 degrees F. Grease a 9x13’’ baking dish (or similar sized casserole dish) with non-stick cooking spray. Set aside.
- Cook the quinoa according to directions on package (SEE NOTES for how to make perfectly cooked quinoa!). Once cooked, remove from heat, fluff and season generously with salt and pepper. Transfer cooked quinoa to a large bowl.
- Mix casserole ingredients: Add the cooked chicken, salsa, onion, green chiles, corn, black beans, garlic powder, cumin and chili powder to the bowl of quinoa. Stir to combine. Fold in 1 cup of jack cheese and ½ cup of mozzarella. Generously season with salt and pepper. (SEE NOTES)
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