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To make the Southwest Chicken Quinoa Bake, gather these ingredients: - 1 cup quinoa, rinsed and drained - 2 cups chicken broth - 1 lb chicken breast, cooked and shredded - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 tsp cumin - 1 tsp chili powder - 1/2 tsp smoked paprika - Salt and pepper to taste - 1 1/2 cups shredded cheese (cheddar or Monterey Jack) - 1/4 cup fresh cilantro, chopped (for garnish) - 2 tablespoons olive oil - 1 lime, juiced Each ingredient plays a role in this dish. Quinoa gives a nutty flavor and is high in protein. Chicken breast adds lean protein. Black beans provide fiber and a hearty texture. Corn adds sweetness, while red bell pepper and onion bring color and crunch. Spices like cumin and chili powder give warmth, and smoked paprika adds a unique twist. Cheese melts into a creamy topping, making every bite delightful. You can swap ingredients based on your taste or what you have at home. - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap quinoa with brown rice for a different grain. - If you don't like black beans, try kidney beans or pinto beans. - You can use frozen corn if fresh corn is not available. - For cheese, mozzarella or pepper jack works great too. - If you want a fresh twist, add chopped green onions instead of red onion. These substitutions allow you to customize the dish to your liking. Enjoy exploring different flavors! {{ingredient_image_1}} Start by rinsing one cup of quinoa under cold water. This step removes the bitter coating. In a medium saucepan, combine the rinsed quinoa and two cups of chicken broth. Bring this mix to a boil over medium-high heat. Once it boils, lower the heat and cover it. Let it simmer for 15 to 20 minutes until the quinoa absorbs all the liquid. After cooking, fluff it with a fork and set it aside. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Add half a cup of finely chopped red onion and one diced red bell pepper. Sauté these for about five minutes. You want them soft but not mushy. This adds flavor and texture to your dish. In a large mixing bowl, combine the cooked quinoa, one pound of shredded chicken, a 15-ounce can of rinsed black beans, and one cup of corn. Add the sautéed vegetables, the juice of one lime, one teaspoon of cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. Season this mix with salt and pepper to taste. Stir well until everything is nicely blended. Grease a 9x13 inch baking dish and pour in the mixture. Spread it evenly across the dish. Top with one and a half cups of shredded cheese. Bake in the preheated oven at 375°F for about 20 to 25 minutes. The cheese should be melted and bubbly. Once it’s done, let it cool for a few minutes, then garnish with fresh cilantro before serving. Enjoy your delicious Southwest Chicken Quinoa Bake! To make the best quinoa, start with rinsing it well. This removes the bitter coating. Use two cups of chicken broth for one cup of quinoa. This adds great flavor. Cook it on medium heat until it boils. Then, lower the heat and cover it. Let it simmer for 15-20 minutes. You will know it is done when it is fluffy and all the water is gone. After cooking, let it sit covered for five more minutes. This helps it become even fluffier. Fluff it with a fork before mixing it into your dish. You can change up the flavors in this bake. Try adding diced jalapeños for heat. If you like a smoky flavor, use chipotle powder instead of chili powder. For a fresh twist, add lime zest. You can also mix in different veggies like zucchini or spinach. For a creamier dish, stir in some cream cheese or sour cream before baking. This will make it rich and tasty. If you want a crunch, top with crushed tortilla chips before baking. Serve the Southwest Chicken Quinoa Bake hot from the oven. It pairs well with a fresh salad. You can also add a dollop of sour cream or guacamole on top. For extra flavor, squeeze lime juice over each serving. This dish is great for meal prep. You can store leftovers in the fridge. Reheat in the oven or microwave. Enjoy it as a quick lunch or dinner throughout the week. Pro Tips Tip for Perfect Quinoa: Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness. Chicken Cooking Method: Use leftover rotisserie chicken for a quick and flavorful option, saving you time in the kitchen. Vegetable Variations: Feel free to add other vegetables such as zucchini or spinach for extra nutrients and flavor. Cheese Choices: Experiment with different types of cheese like pepper jack for a spicy kick or feta for a tangy twist. {{image_2}} You can make a tasty vegetarian version of this dish. Start by skipping the chicken. Use more beans or add extra veggies. Try chickpeas for protein. They mix well with quinoa. You can add zucchini, spinach, or mushrooms too. Use vegetable broth instead of chicken broth for flavor. Add some diced tomatoes for a juicy touch. This way, everyone can enjoy the dish! If you like heat, add some spice! Try diced jalapeños or a dash of hot sauce. You can also mix in red pepper flakes. This will give your bake a nice kick. For extra flavor, add chipotle peppers in adobo sauce. These peppers bring a smoky taste that is amazing. Don't forget to balance the heat with lime juice. It will brighten up the dish. This recipe is naturally gluten-free when you use quinoa. Make sure your broth and other ingredients are also gluten-free. Check labels on canned goods like beans and corn. Some brands add gluten as a thickener. You can serve this dish with a side salad or gluten-free corn chips. This way, you can enjoy a full meal without worries! Store your Southwest Chicken Quinoa Bake in an airtight container. Let it cool down first. It stays fresh for about 3 to 5 days in the fridge. When you want to eat it, just take it out and check for any smells or odd colors. If it looks good, you can enjoy it again. To freeze this dish, first let it cool completely. Then, cut it into portions for easy serving. Wrap each piece in plastic wrap and place them in a freezer-safe bag. It will last up to 2 months in the freezer. Remember to label the bags with the date. This way, you'll know when you made it. When it’s time to eat, you can reheat it easily. For the oven, preheat to 350°F (175°C). Place it in a baking dish and cover with foil. Heat it for about 20 minutes or until warm. If you prefer the microwave, place a portion on a microwave-safe plate. Heat for 2 to 3 minutes, stirring halfway. Make sure it's hot all the way through before you dig in! Yes, you can use brown rice. However, cooking times will change. Brown rice takes about 45-50 minutes to cook. Make sure to adjust the liquid too, using about 2.5 cups of chicken broth. This will keep it moist and flavorful. Quinoa cooks faster and has a nutty taste. Brown rice will add a chewy texture. The total time is about 50 minutes. This includes 15 minutes for prep and 20-25 minutes for baking. Cooking the quinoa takes around 15-20 minutes. Make sure to keep an eye on the cheese. You want it melted and bubbly, not burnt. This timing makes it easy to serve fresh and hot. Here are a few great side dishes: - Green salad: A simple salad adds freshness. - Guacamole: Creamy avocado balances the spice. - Spanish rice: A tasty side that pairs well. - Cornbread: Sweet cornbread complements the flavors. These sides enhance the meal and make it even more enjoyable. This post covered all the essential details for cooking with quinoa. We discussed key ingredients, cooking steps, and helpful tips. You learned about flavor variations and storage methods. Quinoa is versatile, healthy, and easy to prepare. Whether you follow my tips or try your own ideas, you can make delicious meals. Now, it's your turn to experiment with quinoa and enjoy its benefits in your kitchen. Happy cooking!

Southwest Chicken Quinoa Bake

A hearty and flavorful bake combining quinoa, chicken, and southwestern spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine Southwestern
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken broth
  • 1 lb chicken breast, cooked and shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 unit red bell pepper, diced
  • 0.5 cup red onion, finely chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • to taste salt and pepper
  • 1.5 cups shredded cheese (cheddar or Monterey Jack)
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • 2 tablespoons olive oil
  • 1 unit lime, juiced

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the chopped red onion and diced red bell pepper. Sauté for about 5 minutes until softened.
  • In a large mixing bowl, combine the cooked quinoa, shredded chicken, black beans, corn, sautéed vegetables, lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.
  • Grease a 9x13 inch baking dish and transfer the quinoa mixture into it. Spread evenly. Top with shredded cheese evenly across the surface.
  • Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, let it cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Feel free to customize with your favorite vegetables.
Keyword bake, chicken, healthy, quinoa, southwest