Quinoa Chicken Taco Bake

This is a from scratch meal that is quick and easy to make and tastes delicious. It’s great for a late weeknight meal if you can make it ahead. It is adapted from therealfooddieticians.com. I recommend making it in a glass pyrex. The second time I made it, I used this heavy duty clay 9×13 pan (that is more thick than my le creuset pan) and although the quinoa cooked through in the middle, I would have liked it to cook a little more. I think that was because that pan is so heavy and thick. The first time I made it in a glass pyrex and it cooked perfectly. We loved Whole Foods Organic Chipotle Medium Salsa for this – it has a little kick, but not too much, according to my family.

PS – Please don’t mind my small portion size in the picture – I forgot to take a pic and that was all that was left by the time I remembered!

Ingredients

• Olive oil for spraying pan
• 1 pound chicken, cooked
• 1 cup dry quinoa
• 1 16 ounce jar of salsa
• 2 cups water
• 1 can sweet corn, drained
• 1 can black beans, drained
• 1 4 ounce can mild green chilies
• 1 small zucchini, squash, or bell pepper, chopped
• 1 tablespoon lime juice
• 2 teaspoons course Celtic sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons chili powder
• 1 teaspoons cumin
• 2 cups shredded Colby Jack cheese
• Optional toppings: Sour cream, cilantro, avocado

Directions

If you haven’t cooked the chicken, you can use rotisserie chicken, or you can put chicken breasts or tenders in foil in a baking dish with a little spray of olive oil and a sprinkle of salt and pepper and wrap it up. Bake for 25-30 minutes in a 425 degree oven, or until done.

Preheat oven to 375 degrees.

Spray a 9X13 glass or lightweight ceramic baking dish with oil.

Add all ingredients to baking dish (including the cooked chicken), except the cheese.

Cover the dish with aluminum foil and bake for 50-60 minutes.

Remove from oven and sprinkle the cheese on top. Don’t fret – the liquid will get soaked up later.

Bake for 5 more minutes uncovered until cheese is nice and bubbly.

Let sit for 15 minutes and the quinoa will soak up the liquid.

Serve warm with sour cream, cilantro and avocado.