Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken and quinoa casserol. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chicken and Quinoa Casserol is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken and Quinoa Casserol is something that I’ve loved my whole life.
Take, for example, this Mexican Chicken Quinoa Casserole. But I mention this because if you're look at that picture of what is essentially a cheesy quinoa chicken dip (again, scroll down) which is too runny for a casserole but highly delicious and a great excuse to. Looking for a lightened-up dinner that will feed the whole family?
To begin with this recipe, we have to first prepare a few components. You can have chicken and quinoa casserol using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Quinoa Casserol:
- Get Dish
- Prepare 2 cup water
- Make ready 1 cup quinoa, rinsed well
- Prepare 1 lb boneless skinless chicken breast
- Make ready 1 yellow bell pepper, diced
- Prepare 8 oz mushrooms, sliced
- Get 1 onion, chopped
- Take 1 cup grape tomatoes, halved
- Prepare 2 cup fresh baby spinach
- Take 3 tbsp evoo
- Make ready Sauce
- Make ready 1/4 cup lemon juice
- Prepare 2 clove minced garlic
- Take 1 black pepper to taste
- Make ready 3 tbsp evoo
The comfort food classic gets a modern, nutrient-dense makeover with the addition of quinoa. Beyond being warm, cheesy, and generally delightful, this flavor-packed casserole is loaded with protein and is sure to. The name is long and even though quinoa somehow manages to make every dish sound fancy, in all actuality (no offense to fanciness) in this I like to think of this as a modern day casserole. Not Your Momma's Creamy Chicken Casserole, if you know what I mean.
Instructions to make Chicken and Quinoa Casserol:
- Bring water to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, about 15 minutes
- Meanwhile cut up chicken into cubes. Place cubes into pan with 1 T. evoo over medium heat and cook until done, about 10 minutes.
- In another pan add 2 T. evoo and saute bell pepper, mushrooms, onion until tender, about 7 minutes add spinach and tomatoes and cook an additional 1-2 minutes.
- Whisk lemon juice, 3 T. evoo, garlic and pepper in a bowl.
- Add the quinoa, chicken, bell pepper, mushrooms, spinach, tomatoes into a serving dish. Pour lemon mixture over and mix well.
This healthy quinoa recipe is a great dish for any night of the week - quick, easy, good for you and absolutely delicious! Quinoa and chicken are simmered in a tomato-based sauce flecked with jalapeno peppers and black beans in this weeknight Mexican-inspired meal. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral.
So that’s going to wrap this up with this exceptional food chicken and quinoa casserol recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
