Mexican Chicken Quinoa Casserole Recipe

Name: Mexican Chicken Quinoa Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1 cup Uncooked Quinoa; 1 Tablespoon Olive Oil; 1 whole Yellow Onion, Chopped; 1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped; 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces; 1 Tablespoon Plus 2 Teaspoons Chili Powder; 1- 1/2 teaspoon Cumin; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Minced Garlic; 1 can (15 Oz. Size) Fire-Roasted Diced Tomatoes, Well Drained; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 1 cup Plain Greek Yogurt; 3/4 cups Freshly Grated Cheddar Cheese; 3/4 cups Freshly Grated Mozzarella Cheese; 4 Tablespoons Chopped Fresh Cilantro, For Serving

Servings: persons

2 cups Water
1 cup Uncooked Quinoa
1 Tablespoon Olive Oil
1 whole Yellow Onion, Chopped
1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped
1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
1 Tablespoon Plus 2 Teaspoons Chili Powder
1- 1/2 teaspoon Cumin
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1/4 teaspoons Cayenne Pepper
1 teaspoon Minced Garlic
1 can (15 Oz. Size) Fire-Roasted Diced Tomatoes, Well Drained
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1 cup Plain Greek Yogurt
3/4 cups Freshly Grated Cheddar Cheese
3/4 cups Freshly Grated Mozzarella Cheese
4 Tablespoons Chopped Fresh Cilantro, For Serving

1
Preheat oven to 350 F. Coat a large casserole dish (about 5 quarts) with cooking spray and set aside.
2
Place water and quinoa in a large saucepan, then bring to a low boil.
3
Reduce heat to low, cover and let it cook for 15 minutes.
4
Remove from heat and let it stand, still covered, for 5 minutes.
5
Fluff with a fork and set aside.
6
In a large, deep saute pan or pot, heat the olive oil over medium high.
7
Add the onion and bell pepper, then saute until slightly softened, about 5 minutes.
8
Add the chicken, chili powder, cumin, salt, black pepper and cayenne pepper.
9
Continue to saute until the chicken is cooked through and no longer pink, about 4 minutes.
10
Add the garlic and drained tomatoes and cook 1 additional minute.
11
Remove from heat.
12
Stir in the black beans, reserved quinoa, Greek yogurt, 1/2 cup cheddar cheese, and 1/2 cup mozzarella cheese.
13
Transfer the mixture to the prepared baking dish and spread evenly in the pan.
14
Top with remaining mozzarella and cheddar, then bake, uncovered until hot and the cheese is melted, about 15 minutes.
15
Turn oven to broil, then continue cooking until the cheese is lightly browned, about 3-4 additional minutes, watching carefully so that the cheese does not burn.
16
Remove from oven.
17
Let it rest for 5 minutes.
18
Garnish with chopped cilantro and serve.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups Water, 1 cup Uncooked Quinoa, 1 Tablespoon Olive Oil, 1 whole Yellow Onion, Chopped, and more.

Yes, Mexican Chicken Quinoa Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Quinoa Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions