Southwestern Quinoa Bake
High protein, dairy free, gluten free, egg, peanut, tree nut, sesame, fish and soy free!
Ingredients: Makes 8 Servings
1 lb. boneless, skinless chicken, cooked and diced
2 teaspoons chili powder
1 ½ teaspoons garlic powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoons smoked paprika or regular paprika
1 teaspoon fine salt
½ cup dry quinoa (uncooked)
1 (14-oz) can fire-roasted canned tomatoes
1 (8-oz) can tomato sauce
1 cup water or low-sodium chicken broth
1 medium bell pepper, diced (any color)
1 jalapeno, seeds and membranes removed, diced * Optional
1 (10- oz) bag frozen cauliflower rice
1 (15-oz) can black beans, drained and rinsed
1 ½ cups frozen corn
1 (4-ounce) can diced green chiles
Directions:
1. Pre heat oven to 375F
2. In a 9×13 baking dish add all the ingredients. Mix well
3. Cover the baking dish with aluminum foil and bake for 50-60 minutes until the quinoa is cooked. Mix about half way and again in the last 10 minutes
4. Optional garnish for serving: Avocado, jalapeños, vegan cheese, cilantro
Made this for dinner tonight and it is delicious!
So happy you liked it!!