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 level. 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.

Ingredients

• 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
  
  Topping
• Crumbled tortilla chips
• Sour cream
  
  Alternate toppings
• Diced avocado
• Chopped cilantro
• Shredded iceberg lettuce

Sous-Chef Preparations

1. Cook 2 cups of quinoa according to package directions, adding 1 tablespoon of taco seasoning. [Estimated time: 15 minutes]
2. While the quinoa is cooking:
   1. Grease 8×11″ glass or ceramic casserole dish (preferably with a lid).
   2. 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).
3. Once the quinoa is done cooking, set aside for the desired setting time and pre-heat the oven to 350°F.
4. Add the quinoa to the casserole dish and mix well.
5. Add the remaining Cheddar cheese (1½ cups) evenly over the top.
6. Put the lid on the casserole dish. If you don’t have a lid, you can tent some aluminum foil.

Main preparations

1. Bake for 15 minutes covered (lid or foil).
2. 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.