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Quinoa Mexican Casserole

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A healthier spin on a Mexican casserole, using quinoa instead of tortillas. Man approved.

Ingredients

  • 1 cup Quinoa
  • 2 cups Chicken Stock
  • 4 teaspoons Mexican Spices*, Divided Use
  • 1 can Ro*tel Tomatoes (10 Ounce Can)
  • 1 can (15 Oz. Size) Black Beans
  • ½ whole Cucumber
  • 1 cup Uncooked Asparagus, Chopped
  • 2 bunches Spinach (2 Large Handfuls Chopped)
  • ½ cups Cilantro, Chopped
  • 2 cups Cooked Chicken Breast, Chopped
  • 1 whole Lime, Juiced
  • 1 teaspoon Salt And Pepper
  • 1 cup Mexican Cheese, Shredded

Preparation

Preheat oven to 350 degrees F.

Cook quinoa according to package directions, but use chicken stock instead of water (more flavor). Once almost completely done, stir in 2 teaspoons of Mexican spices. * I have a spice mix that was made for me by a family friend, but you can use anything you would typically spice tacos with (cumin, cayenne, salt, garlic, oregano, etc).

In a medium size bowl, mix together all of the remaining ingredients except quinoa and cheese. Mix in the remaining spices, lime juice, and salt and pepper to taste.

Once quinoa is done, use a 1.5 quart loaf dish or something similar, layer some of the quinoa then some of the veggie mixture, sprinkle some cheese over top. Repeat this process, like making a lasagna, until dish is full. Bake for about 25 minutes. Then sprinkle a little more cheese on top at the end and broil on high until cheese is nice and bubbly. Serve with fresh pieces of avocado.

** You can add a variety of different vegetables to this. I think squash, zucchini, corn, and a variety of other things would be wonderful.

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4 Reviews

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Avatar of Allison

Allison on 4.8.2013

This casserole is great! I love quinoa and Mexican food but have never thought about combining the 2! I only used asparagus and corn for the veggies (because it is what I had) but you can really use anything you’d like, it’s very versatile which is good. Also, I used a can of pinto beans as well as black beans. Will definitely be making this again.

Avatar of jessswan

jessswan on 11.10.2011

I made this as the recipe instructed, but can’t wait to make it again trying out different veggies! What a great way to get servings of veggies without sacrificing flavor! I used taco seasoning for my spice and it was delicious. My husband loved it as well.

Avatar of mamamoto

mamamoto on 3.14.2011

I thought this was delicious. Husband and kids loved it.

Avatar of sophiemcneil

sophiemcneil on 3.4.2011

This recipe was fabulous! I switched it up by using zucchini and corn. I’d say the prep and cook time is closer to 1 hour (by the time it took me to cook the chicken, 10 minutes; quinoa, 15 minutes; veggies, 5 minutes; assemble, 5 minutes; and bake, 25 minutes).

Can’t wait to make this again! See a bigger review here:
http://thehourlyreporter.blogspot.com/2011/03/mexican-quinoa-casserole.html

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