Mexican Chicken Quinoa Bake

I love being able to add extra veggies into my meal by finding main dishes that incorporate them.   A friend of mine sent me a link to this meal and I was immediately drawn to all the colorful veggies baked right in.   It ended up being a real crowd pleaser and even my 2 year old daughter gobbled it up.

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The recipe also makes an enormous amount.  We had enough for dinner, lunch the next day and some to freeze for later.  That is my kind of meal!

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Mexican Chicken Quinoa Casserole (adapted from Never Skip Dessert)

Ingredients:

2 organic, boneless, skinless chicken breasts
1 tablespoon grapeseed oil
1 cup quinoa, rinsed and cooked according to package directions with chicken broth
1 medium yellow onion
1 tablespoon garlic, minced
1 red bell pepper, cut into one inch pieces
1 cup organic frozen corn, thawed
1 (10 oz) package frozen spinach, thawed (squeeze out as much water as possible)
1 (15 oz) can black beans
3 tablespoons tomato paste
1 tsp cumin
Salt and pepper
1/2 cup organic chicken broth
1 cup of your favorite salsa
1 cup shredded cheddar

Sour cream and cilantro for garnish

Directions:

Preheat oven to 375 degrees.  Cut the chicken breasts into small pieces.  Saute in grapeseed oil, turning often, until browned on each side.  Add onion and saute until softened, about five minutes. Add garlic and sauté for 1 minute. Add the bell pepper, corn and frozen spinach and combine well. Add tomato paste, cumin and salt and pepper and mix. Add the quinoa and black beans. Mix well. (If this gets too big for your skillet, you can transfer the mixture to a large bowl and add everything in that).  Stir in chicken broth and salsa.  Pour mixture into a greased 9×13 baking dish. Sprinkle the cheese over the top. Bake for 20-25 minutes.  Serve warm with sour cream and cilantro.

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