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Name: Southwest Chicken and Quinoa Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup Tiny Hero® Golden Quinoa; 1 lb. chicken breast cut into small cubes; 2 tsp. coconut or olive oil plus more for greasing the baking dish; 1 cup cooked black beans drained and rinsed; 1/2 upfrozen corn; 1 4- ounce can diced green chilis lightly drained; 12 ounces salsa of choice; 1 tsp. chili powder; 1/2 sp.cumin; 1/2 sp.garlic powder; 1/4 1/2 tsp. salt; 1/8 1/4 tsp. chili powder; 1/2 upfinely shredded cheese divided (such as cheddar, monterey jack or ‘Mexican’ blend); Chopped fresh cilantro lime wedges and diced avocado for garnish.

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INGREDIENTS

1 cup Tiny Hero® Golden Quinoa
1 lb. chicken breast ; cut into small cubes
2 tsp. coconut or olive oil ; plus more for greasing the baking dish
1 cup cooked black beans ; drained and rinsed
1/2 upfrozen corn
1 4- ounce can diced green chilis ; lightly drained
12 ounces salsa of choice
1 tsp. chili powder
1/2 sp.cumin
1/2 sp.garlic powder
1/4 1/2 tsp. salt
1/8 1/4 tsp. chili powder
1/2 upfinely shredded cheese ; divided (such as cheddar, monterey jack or ‘Mexican’ blend)
Chopped fresh cilantro ; lime wedges and diced avocado for garnish.

INSTRUCTIONS

Preheat oven to 350?. Grease a small casserole dish or 9×9-inch glass baking dish with oil and set aside.

Place 4 cups water into a large pot over high heat. Once water is boiling, add quinoa and stir. Cook for 15 minutes or until tender. Drain quinoa by pouring into a fine mesh strainer. Allow quinoa to drain well.

While quinoa is cooking, place a large skillet over medium-high heat and add 2 tsp. oil. When oil starts to simmer, add cubed chicken. Cook 5-6 minutes then stir with a spatula. Continue cooking another 3-4 minutes or until chicken is no longer pink inside.

In a large bowl, combine drained quinoa, chicken, black beans, corn, green chilis, salsa, seasonings and ¼ cup of the cheese. Stir well to combine.

Transfer to greased baking dish and cover with foil.

Bake at 350? for 25-30 minutes or until heated through. Remove foil and sprinkle remaining ¼ cup of shredded cheese over quinoa mixture before serving.

Serve with cilantro, lime wedges and diced avocado.

To make vegetarian: Substitute an additional 1 – 1 ½ cups black beans (or pinto beans) for chicken.

NOTES

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Southwest Chicken and Quinoa Bake

1 cup Tiny Hero® Golden Quinoa
1 lb. chicken breast cut into small cubes
2 tsp. coconut or olive oil plus more for greasing the baking dish
1 cup cooked black beans drained and rinsed
1/2 upfrozen corn
1 4- ounce can diced green chilis lightly drained
12 ounces salsa of choice
1 tsp. chili powder
1/2 sp.cumin
1/2 sp.garlic powder
1/4 1/2 tsp. salt
1/8 1/4 tsp. chili powder
1/2 upfinely shredded cheese divided (such as cheddar, monterey jack or ‘Mexican’ blend)
 Chopped fresh cilantro lime wedges and diced avocado for garnish.

Preheat oven to 350?. Grease a small casserole dish or 9×9-inch glass baking dish with oil and set aside.
Place 4 cups water into a large pot over high heat. Once water is boiling, add quinoa and stir. Cook for 15 minutes or until tender. Drain quinoa by pouring into a fine mesh strainer. Allow quinoa to drain well.
While quinoa is cooking, place a large skillet over medium-high heat and add 2 tsp. oil. When oil starts to simmer, add cubed chicken. Cook 5-6 minutes then stir with a spatula. Continue cooking another 3-4 minutes or until chicken is no longer pink inside.
In a large bowl, combine drained quinoa, chicken, black beans, corn, green chilis, salsa, seasonings and ¼ cup of the cheese. Stir well to combine.
Transfer to greased baking dish and cover with foil.
Bake at 350? for 25-30 minutes or until heated through. Remove foil and sprinkle remaining ¼ cup of shredded cheese over quinoa mixture before serving.
Serve with cilantro, lime wedges and diced avocado.

To make vegetarian: Substitute an additional 1 – 1 ½ cups black beans (or pinto beans) for chicken.

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Nutrition

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Serving Size: 1 (1018g)
Recipe Makes: 1

Calories: 1076
Calories from Fat: 389 (36%)

Amt Per Serving		% DV

	Total Fat 43.2g	58 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 9.4g
Cholesterol 290.3mg		89 %
Sodium 288mg		10 %
Potassium 1793.1mg		47 %
Total Carbohydrate 53.1g		16 %
	Dietary Fiber 19.5g	78 %
	Sugars, other 33.6g
Protein 114.4g		163 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1076

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