Mexican Chicken Verde Quinoa Casserole Recipe

1. Preheat oven to 375 F.

2. Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, chiles, salsa, spices, salt, and pepper.

3. Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions.

4. Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes.

5. Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes.

Variations and Substitutions

Quinoa, the fiber-rich South American ​pseudo-grain, makes the perfect base for this casserole. It bakes up perfectly tender in the oven with just a little bit of chicken broth. Most grocery stores sell quinoa, but if you can’t find it or aren’t sure if you’ll like it, swap in brown rice.

If you use brown rice, top it with 2 cups of very hot chicken broth before baking and keep the casserole covered the whole time in the oven, as brown rice takes a bit longer to cook. When the rice is tender, sprinkle the casserole with cheese and place it back in the oven for another 5 minutes to melt.

Swap the chicken for cubes of tofu, crumbled tempeh, or add more beans for a meatless version. Try a mix of pinto beans and black beans for variety. Alternately, if your carbohydrate needs are lower, feel free to leave out the black beans and use an extra half-pound of chicken.

Consider this quinoa casserole recipe a template and play with a variety of different flavor combinations. Turn it into a Mediterranean quinoa casserole by swapping in canned tomatoes for the salsa and chilies, use oregano, basil, and crushed red chili flakes for spices, white beans instead of black, and a sprinkle of feta before serving.

Or try a broccoli cheddar version, leaving out the salsa and chilies, swapping broccoli for squash, cheddar for jack cheese, and use a teaspoon of dried thyme to flavor.

Cooking and Serving Tips

• If you’ve ever cooked quinoa before only to discover it had a slightly bitter taste, the problem may have been forgetting to rinse it. Quinoa comes coated with saponin, a naturally occurring chemical that helps it ward off insects, so make sure to give your quinoa a good rinse in a fine-mesh sieve before cooking.
• Don’t worry too much if you pull your casserole out of the oven and notice a little extra liquid bubbling. Most of it will soak up while it sits. You may want to check the casserole towards the end of cooking. If it looks dry, add an extra quarter cup of broth.
• This recipe makes a fairly complete meal, but if you’d like something more substantial, try a serving of tortilla chips or a crunchy salad of romaine, radishes, and tomatoes with a lime vinaigrette.