Black Bean and Chicken Quinoa Casserole
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Black Bean and Chicken Quinoa Casserole
Print Recipe
  • 2 cups shredded rotisserie chicken (cheap at Sams Club!) or shredded chicken breast
  • 1 tsp virgin olive oil
  • 1 15oz black beans (or soaked beans)
  • 1 cup frozen corn, thawed
  • 1 cup uncooked quinoa (rinised)
  • 1 10oz package frozen spinach, thawed, squeezed
  • 2 tbsp tomato paste
  • 1/2 cup organic chicken broth
  • 1 cup fresh salsa
  • 1 cup shredded cheese (best option: shredit yourself from a block)
  • 1 cup sweet potatoes cubed
  • Optional: Add any veggies you like- broccoli, peppers, squash, etc
  1. Preheat oven to 375
  2. Put quinoa in a medium saucepan and bring water to a boil. Lower heat to simmer, cover, cook about 15 mins.
  3. Heat large skillet over med-high heat. Add 1t EVOO and sauté onion till lightly browned, about 5 mins. Add veggies , tomato paste and chicken. Transfer to bowl and stir in quinoa and beans.
  4. Add broth and salsa to the same skillet, bring to boil, reduce heat, simmer for 5 mins, stirring occasionally. Combine with mixture in bowl.
  5. Pour entire mixture into baking dish coated with cooking spray. Sprinkle with cheese.
  6. Bake at 375 for 20-25 mins. Let stand for 1o minutes before eating.
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