* Mexican Chicken Quinoa Casserole
Bob's Organic Quinoa, 26oz. THUMBNAIL
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Red Bell Pepper, ea. THUMBNAIL
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Mary's Organic B/S Chicken Breast, 9oz. THUMBNAIL
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ORGANIC CHILI POWDER , 0.45oz. THUMBNAIL
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ORGANIC CUMIN GROUND , 0.45oz. THUMBNAIL
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ORGANIC CAYENNE PEPPER, 0.45oz. THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Christopher Ranch Chopped Garlic, 4.25oz THUMBNAIL
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Muir Glen Organic Fire Roasted Diced Tomatoes, 28oz. THUMBNAIL
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Fage Plain Yogurt 0%, 6oz. THUMBNAIL
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Tillamook Extra Sharp Cheddar, 8oz THUMBNAIL
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Organic Valley Shredded Mozzarella, 6oz. THUMBNAIL
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Eden Organic Black Beans, 15oz. THUMBNAIL
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Organic Cilantro Bunch, ea. THUMBNAIL
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Mexican Chicken Quinoa Casserole

  • ·         1 cup uncooked quinoa
  • ·         1 tablespoon olive oil
  • ·         1 yellow onion, chopped
  • ·         1 orange bell pepper, chopped
  • ·         1 red bell pepper, chopped
  • ·         1 pound boneless, skinless chicken breasts, cut into bite-size pieces (about 2 large breasts)
  • ·         1 tablespoon plus 2 teaspoons chili powder
  • ·         1 1/2 teaspoons ground cumin
  • ·         1/2 teaspoon kosher salt
  • ·         1/2 teaspoon ground black pepper
  • ·         1/4 teaspoon cayenne pepper
  • ·         1 teaspoon minced garlic (about 2 cloves)
  • ·         1 (15-ounce) can fire-roasted diced tomatoes, well drained
  • ·         1 (15-ounce) can black beans, rinsed and drained
  • ·         1 cup plain Greek yogurt
  • ·         1/2 cup freshly grated sharp cheddar cheese, divided
  • ·         1/2 cup freshly grated mozzarella cheese, divided
  • ·         Fresh cilantro, for serving

1.      Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch) with nonstick spray and set aside.

2.      Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

3.      In a large, deep sauté pot, heat the olive oil over medium high. Add the onion and bell peppers. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasonings.

4.      Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve. Serves 6.  (Adapted from Well Plated)


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