I was looking for a new dish to try that wasn’t too complicated, with a bit of southwestern zing to it. This one isn’t too aggressive; most of the zing comes from the salsa so you can determine your own heat leave. The time required is a little deceptive, as you can do all of the prep while the quinoa is cooking. It isn’t the most appetizing looking under the top layer, but it is pretty yummy.
|Type of meal||Cuisine||Difficulty|
|Dinner, Main, Chicken||North American||Easy|
|Prep: 15 min|
Cooking: 15 min
Baking: 25 min
Total: 55 min
- 2 cups dry quinoa (when cooked, this will make 6 cups)
- 1 tablespoon taco seasoning
- 1½ cups shredded pre-cooked rotisserie chicken
- 15-ounce jar salsa (mild, medium or hot)
- 2 cups frozen corn kernels
- 3 cups shredded Cheddar cheese
- Crumbled tortilla chips
- Sour cream
- Diced avocado
- Chopped cilantro
- Shredded iceberg lettuce
- Cook 2 cups of quinoa according to package directions, adding 1 tablespoon of taco seasoning. [Estimated time: 15 minutes]
- While the quinoa is cooking:
- Grease 8×11″ glass or ceramic casserole dish (preferably with a lid).
- Add to the casserole dish the 1½ cups shredded pre-cooked rotisserie chicken, 15-ounce jar of salsa, 2 cups frozen corn kernels, and half of the shredded cheese (1½ cups).
- Once the quinoa is done cooking, set aside for the desired setting time and pre-heat the oven to 350°F.
- Add the quinoa to the casserole dish and mix well.
- Add the remaining Cheddar cheese (1½ cups) evenly over the top.
- Put the lid on the casserole dish. If you don’t have a lid, you can tent some aluminum foil.
- Bake for 15 minutes covered (lid or foil).
- Uncover and bake for another 5 to 7 minutes. The cheese should be bubbly.
Variations / Notes
- The original recipe called for two cans of black beans, drained and rinsed, but we prefer not to include them.
- Another variation omitted the chicken to make it simply vegetarian.