Ingredients
Scale
- 1 ¼ Cups Uncooked Quinoa
- 3 Cups Cooked Chicken – skin discarded if applicable; chicken shredded or chopped
- 1 1/3 Cup Salsa Verde
- ½ small Yellow Onion – finely diced
- 1 (4.5 ounce) Can Chopped Green Chiles – drained
- ¾ Cup Roasted Corn Kernels – canned or frozen (drained if using canned)
- ¾ Cup Black Beans – drained and rinsed
- 1 tsp EACH: Garlic Powder, Cumin, and Chili Powder
- 1 ½ Cups Colby Jack, Monterey Jack OR Pepper Jack Cheese – freshly shredded, divided
- 1 ¼ Cup Mozzarella Cheese – freshly shredded, divided
- Optional Garnishes: Pico de Gallo, Sliced Scallions, Chopped Cilantro, Sliced Avocados or Guacamole, Sour Cream
Instructions
- Preheat the oven to 375°F and grease a 9×13’’ baking dish with non-stick cooking spray.
- Cook the quinoa according to package instructions. Once cooked, fluff it and season with salt and pepper. Transfer to a large bowl.
- In the bowl with quinoa, add the cooked chicken, salsa, diced onion, green chiles, corn, black beans, garlic powder, cumin, and chili powder. Stir to combine and fold in 1 cup of jack cheese and ½ cup of mozzarella. Adjust seasonings to taste.
- Transfer the mixture into the prepared baking dish and smooth the top with a spoon.
- Sprinkle the remaining cheeses evenly over the top. Bake for 20-22 minutes or until the cheese is melted and bubbly.
- Let cool for 5 minutes before adding your favorite garnishes. Serve warm and enjoy!
Notes
For perfectly cooked quinoa, wash it under cold water before cooking.
Adjust seasonings based on personal preference for a spicier or milder flavor.
Try adding vegetables or other proteins as variations.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.