Southwestern Quinoa Casserole*
1 cup quinoa rinsed
2 cups chicken or vegetable stock
2 cups chopped grilled chicken
1 packet taco seasoning **
1/2 of a medium onion diced
1 jalapeño seeds and ribs removed, diced
1 red pepper seeds and ribs removed diced
1 clove garlic minced
1 1/2 tablespoons oil
1 cup canned corn
1- 14 oz. can black beans drained and rinsed or 1 can medium chili beans
1- 14 ox can fire roasted diced tomatoes
1 tablespoon fresh cilantro
1/3 cup small curd cottage cheese
1 cups sharp cheddar cheese divided
Cook 1 cup quinoa in 2 cups chicken stock.
Bring to a boil, then cover, reduce heat, and simmer about 15 minutes,
or until quinoa is fluffy, and the liquid has been absorbed. Set aside.
Heat 1tablespoon oil over medium heat in a non-stick skillet.
Sauté’ onion, red pepper, jalapeño, and garlic until the onions are translucent and the rest of the veggies are tender.
Add quinoa, cooked chicken, sautéed’ veggies, cilantro, corn, fire roasted diced tomatoes, and beans. Stir in taco seasoning, cottage cheese and cheddar cheese. If the juice from the tomatoes isn’t quite enough add a bit of chicken or vegetable broth. Stir until blended and fully heated through.
Galley Kat Note:
*I adapted this for stove top
** I try to avoid packaged things so here is the link to my
adapted from CenterCutCook