Quinoa Casserole
If you haven't tried quinoa yet, this is the way to do it!
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Ingredients
- 3 boneless skinless chicken breast halves
- 1 cup quinoa
- 6 teaspoons oil divided
- 2 cups poblano peppers seeds removed & chopped
- 1½ cups onions chopped
- 2 tablespoons flour
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon garlic grated
- 2 cups chicken stock
- ¼ teaspoon kosher salt
- 14½ ounces tomatoes chopped
- 4 ounces green chilies chopped
- ½ cup Miceli's Cheddar Cheese shredded & divided
Instructions
- Preheat your oven to 400°F.
- Bring a pot of water to a boil, and then add the chicken.
- Let it cook for about 12 minutes, drain it, and then shred it.
- Cook the quinoa according to its package's instructions, and then add 3 tablespoons of the oil.
- Add it to a foil-lined baking sheet, and then let it bake for about 14 minutes.
- Add the peppers, onions, and remaining oil to a pot over medium-high heat, and then let them cook for about 3 minutes.
- Reduce the heat to medium, let them cook for about 1 minute, and then add the flour, cumin, chili powder, and garlic.
- Let them cook for about 1 more minute, add the stock, salt, tomatoes, and chilies, and then bring the mixture to a boil.
- Reduce the heat to medium-low, let it cook for about 8 minutes, and then add the chicken.
- Add half of the pepper mixture, half of the quinoa, and ¼ cup of the cheddar to a 9 x 9 inch baking dish.
- Add the remaining pepper mixture, remaining quinoa, and remaining cheddar, and then let them bake for about 20 minutes.
Notes
We use canned tomatoes and chilies in this dish. You can easily omit the chicken for a vegetarian entrée!