Mexi-Quinoa Chicken Casserole Brianne Coones reviews online

Mexi-Quinoa Chicken Casserole

Brianne Coones

Spicy, half-healthy casserole; would be great with ground beef too.


Edition Details


Brianne Coones

Cooking method

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.

Number of persons


Full cooking time

20 m

Cooking time

35 m

Time for preparing

55 m




14.4 g




29.9 g


52 mg


2256 mg

Ingredients Mexi-Quinoa Chicken Casserole

1 onion, chopped
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
2 cups chicken broth
2 tablespoons olive oil, divided
2 teaspoons garlic salt
1 (15 ounce) can black beans, rinsed and drained
1/4 cup shredded Cheddar cheese (optional)
1/4 cup sour cream (optional)
1 jalapeno pepper, chopped
3 skinless, boneless chicken breast halves - cut into bite size pieces
1 1/2 cups salsa
1 cup quinoa


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