Quinoa Mexican Casserole Recipe

Name: Quinoa Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 whole Cucumber; 1 cup Uncooked Asparagus, Chopped; 2 bunches Spinach (2 Large Handfuls Chopped); 1/2 cups Cilantro, Chopped; 2 cups Cooked Chicken Breast, Chopped; 1 whole Lime, Juiced; 1 teaspoon Salt And Pepper; 1 cup Mexican Cheese, Shredded

Servings: persons

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
1/2 whole Cucumber
1 cup Uncooked Asparagus, Chopped
2 bunches Spinach (2 Large Handfuls Chopped)
1/2 cups Cilantro, Chopped
2 cups Cooked Chicken Breast, Chopped
1 whole Lime, Juiced
1 teaspoon Salt And Pepper
1 cup Mexican Cheese, Shredded

1
Preheat oven to 350 degrees F.
2
Cook quinoa according to package directions, but use chicken stock instead of water (more flavor).
3
Once almost completely done, stir in 2 teaspoons of Mexican spices.
4
* 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).
5
In a medium size bowl, mix together all of the remaining ingredients except quinoa and cheese.
6
Mix in the remaining spices, lime juice, and salt and pepper to taste.
7
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.
8
Repeat this process, like making a lasagna, until dish is full.
9
Bake for about 25 minutes.
10
Then sprinkle a little more cheese on top at the end and broil on high until cheese is nice and bubbly.
11
Serve with fresh pieces of avocado.
12
** You can add a variety of different vegetables to this.
13
I think squash, zucchini, corn, and a variety of other things would be wonderful.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 cup Quinoa, 2 cups Chicken Stock, 4 teaspoons Mexican Spices*, Divided Use, 1 can Ro*tel Tomatoes (10 Ounce Can), and more.

Yes, Quinoa Mexican 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.

Quinoa Mexican Casserole

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