Spicy Mexican Quinoa Casserole Food

MEXICAN CHICKEN STEW WITH QUINOA & BEANS

Steps:

• Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
• Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
• Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

ONE-POT QUINOA WITH SPICY SAUSAGE

Steps:

• In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
• Remove from heat; stir in cheese. Top with tomato and cilantro.

SPICY QUINOA WITH SWEET POTATOES

Steps:

• Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
• Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

ONE PAN MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

MEXICAN QUINOA CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees Farenheit.
• 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
• 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
• 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
• 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
• 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.

MEXICAN QUINOA CASSEROLE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.

MEXICAN SWEET POTATO QUINOA CASSEROLE

Steps:

• Preheat the oven to 375ºF and spray a large casserole dish with non-stick cooking spray.
• Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
• Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
• Remove from oven and let sit for 10 minutes, covered, before serving.
• Serve with cilantro, avocado, and lime juice.

SPICY MEXICAN QUINOA CASSEROLE

Steps:

• Cook quinoa in chicken broth according to package directions.
• In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
• Add rest of ingredients and cook until warmed through.
• Fluff quinoa when it's done and add to skillet with everything else.
• Transfer to a stone bakeware pan sprayed lightly with cooking spray.
• Bake at 350 degrees for 30 minutes.
• Serve with additional salsa & top with shredded cheese, if desired.

EASY MEXICAN CHICKEN QUINOA CASSEROLE

Steps:

• Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and 1/2 cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
• While the quinoa is baking, heat the oil in a large skillet. Add the jalapeño, onion, and peppers. Sauté until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
• Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer (a few readers also commented that it helped them to add a little extra broth at this point). It's usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
• When the quinoa is done, top with the peppers and remaining cheese - bake another 5-10 minutes or until the cheese is melted to your liking.