Ingredients
- 1 cup uncooked quinoa
- 1 teaspoon extra virgin olive oil
- 1 medium red onion, thinly sliced
- 1 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 cup chopped roasted Hatch chiles (mild or hot)
- 1 cup corn (fresh or frozen)
- 1 tablespoon tomato paste
- 2 cups shredded rotisserie chicken
- 1 (15 oz) can black beans, no sodium added
- 1 (7 3/4 oz) can of your favorite salsa
- 1/2 cup water
- 1 cup shredded cheddar
- parsley
- Lime
Preparation
Step 1
1.Preheat oven to 375F.
2.Cook quinoa: Bring pot of water to a boil, add quinoa, and then lower heat to simmer. Cover, and cook until soft and liquid is absorbed, about 15 minutes.
3.Heat a large nonstick skillet over med-high heat. Add oil and sauté onion until lightly browned, about 5 minutes. Add garlic and sauté for 1 min. Add rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to a medium bowl and stir in quinoa and beans.
4.Add salsa and water to the same pan, bring to a boil, then reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
5.Pour the mixture into a 9 inch by 13 inch baking dish coated with cooking spray. Sprinkle with cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
6.Serve with cilantro, sour cream, guacamole, etc.