Simple Gluten Free Kitchen

Chicken, Beans & Quinoa Casserole

by . 30 Comments

I am not a person who makes casserole on a regular basis, but I do so when I want a change of pace in winter months.

It started at the weekend when I had a good friend over the lunch and then, as I had prepared too much quinoa and had leftover chicken, I made this chicken quinoa casserole with mexican flavors.

 

With black beans and peppers

 

In a casserole recipe, there are no rules, just choices. You pick up the ingredients that’s right for you, dump it in a bowl, and bake. This is a semi healthy recipe,  actually I think my version is healthier that tastes great and does not make you wish you were just eating mac and cheese, pizza or lasagna. Full of healthy whole grain, black beans, and chicken, it is the perfect casserole that comes together quickly with pre cooked  and leftover ingredients.

 

With chicken

 

If you ever need a dish for a large crowd, mexican buffet or  a potluck, I’d recommend this one- you can double the recipe and even make it completely vegetarian. The chicken is optional but we love it and I usually have cooked chicken in the freezer  which is seasoned with lemon juice, salt and herbs then so, yeah I added it.

 

With chickpeas and peppers, no chicken

If I just made you hungry,  grab a fork and dig in!

 

Print
Chicken, Beans & Quinoa Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: makes 6 servings

Ingredients

    Casserole
  • about 5 cups cooked quinoa
  • 2 cups cooked chicken, diced or tofu or tempeh
  • 1 cup green pepper, diced
  • 1 cup orange pepper, diced
  • 3 tbsp sweet rice flour
  • 1 cup cooked black beans or chickpeas
  • 1 cup chicken broth
  • 1/2 cup onion, chopped
  • 1 cup canned diced tomato with juice
  • 2 tsp roasted cumin powder
  • 2 tsp dried oregano leaves
  • 3 chipotle in adobo sauce, chopped
  • 1.5 cup shredded cheese -Cheddar, mexican blend, montrey jack ,your choice
  • 3 tbsp oil/ butter
  • salt to taste
    • Garnish
  • pickled jalapenos
  • diced fresh tomato

Instructions

  1. Preheat the oven to 350 °F. Grease a 9x12" baking dish or the equivalent with butter or spray it with an oil mister (or cooking spray if you don't have an oil mister).
  2. Heat the oil in a pan over medium heat. Add the onions, cook until translucent.
  3. Add peppers and cook for 2 minutes.
  4. Sprinkle sweet rice flour and continue cooking for 2-3 minutes
  5. Add in chicken broth, cumin powder and salt to taste.
  6. Stir on low heat until the mixture begins to simmer and thicken (not much because its only 3 tbsp of rice flour)
  7. Carefully pour thickened chicken broth over cooked quinoa. Add the tomato, black beans, herbs, chipotle and chicken (or whatever add ins you are using). Stir to combine.
  8. Taste and add additional salt or pepper if needed.
  9. Transfer half the quinoa mixture to the prepared baking dish and top with half of the shredded cheese.
  10. Repeat with the remaining quinoa mixture and cheese.
  11. Bake for about 20 minutes or until cheese is melted through.
  12. Switch on the broiler for 5 minutes if you want to get a crunchy top.
  13. Garnish with chopped tomatoes and pickled jalapeno.
  14. Serve with your favorite sides and enjoy!

Notes

Cooking quinoa in broth will make it more flavorful.

https://www.simpleglutenfreekitchen.com/2014/01/chicken-beans-quinoa-casserole.html

 

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Shahi Paneer
Curry Chicken and Kale Pizza
Creamy Tomato and Spinach Pasta

Reader Interactions

Comments

  3. I am not a casserole maker either but when I do make them, I like them easy and flavourful like this! In fact one of my favourites is like this one but with corn tortillas. This looks wonderful Balvinder.

    Reply

  4. I have discovered the joy of having leftovers in the fridge and I love when something delicious comes together from them like this without much advanced planning. I need to get thinking about putting casseroles together too. Thanks for the ideas! Your dish looks both hearty and healthy – the best combination!

    Reply

  5. I haven’t visited in forever, I am so glad to be back in routine 😀
    I have missed your posts!
    The quinoa in this definitely takes up the health factor in this delicious casserole! Lovely job 🙂

    Cheers
    CCU

    Reply

  6. Looks yummy! I want to try a veggie version…may be I will add some mushrooms and cauliflower. The picture with all those colours reminds me of spring. What a great relief! I am sure the heat in this casserole is going to make my inside feel like summer!

    Reply

  7. I’m not a fan of mexican food, but I enjoy cooking on casseroles! Nice colourful & appetizing dish! Btw, did you receive my email sometime ago? Didn’t get your reply.

    Reply

  8. I love casseroles with Mexican flavors. They just speak to me . Now why did I never think of using quinoa in a casserole!! You, my friend are a genius. This casserole is full of flavors and nutrition.

    Reply

  9. Leftovers always make me happy as you can get really creative with them and for some reason they taste better the next day. This is a combination of healthy and delicious food. I would very much like to dig in!

    Reply

  10. Loveable dish Bal. Over here, we are sort of comfortable with rice and side dishes. As said before, I’ve never cooked quinoa and asked my other half if he will be keen. It was big no!!!! I love the flavors esp the green chilies on top. Maybe I shall replace with basmati rice and try out this one complete delicious dish.

    Reply

  11. oh friend. this dish brings back memories! I love it and need to make it for my family as I grew up on it but haven’t done it for them in a while. I usually use rice but I will try your version instead

    Reply

  13. Such a nice casserole Balvinder, like you I do not make casserole, but it is great, one dish meal and you have all you need there…yum!
    Thanks for this healthy dish and hope you are having a great week 😀

    Reply

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