One Pot Mexican Quinoa Casserole
Ingredients
The base
-
1
cup
quinoa
-
2
cups
low sodium chicken broth
-
14
oz
low sodium pinto beans, rinsed and drained
-
1
cup
diced roma tomatoes
-
2
cans
diced green chilis (4 oz each)
The protein
-
2
boneless
chicken breasts, cut into ½” cubes
The vegetables
-
1
cup
diced red onion
-
6
mini
assorted color sweet red peppers, sliced
-
2
cloves
garlic, minced
-
¼
cup
fresh cilantro, chopped
-
1
avocado
diced
-
¼
cup
diced green onions
The seasonings
-
2
teaspoons
cumin
-
½
teaspoon
smoked paprika
-
1
teaspoon
salt
-
½
teaspoon
ground pepper
The fat
-
2
tablespoons
olive oil
-
½
cup
shredded colby cheese
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Add diced chicken to the pan and cook until no longer pink, about 5-7 minutes, then set aside.
- Sauté onions in the same pan until translucent, about 3-4 minutes.
- Add garlic and sauté for 30 seconds, then add mini peppers and sauté for 1-2 minutes.
- Stir in green chilis, pinto beans, chicken broth, tomatoes, quinoa, cumin, smoked paprika, salt, pepper, and cilantro.
- Bring the mixture to a boil, then add the chicken back in, stir, cover, and reduce to a simmer.
- Simmer for 15-20 minutes until the liquid is absorbed and quinoa is cooked.
- Remove from heat, top with cheese, cover for 1 minute to melt, then serve with avocado, green onions, and cilantro.
Nutrition Facts (estimated)
Servings
7-9
Calories
290
Total fat
11g
Total carbohydrates
27g
Total protein
20g
Sodium
595mg
Cholesterol
45mg
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