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- 1 cup quinoa, thoroughly rinsed and drained - 1 lb chicken breast, cooked and shredded (you can use rotisserie chicken for convenience) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen, thawed if frozen) In this dish, quinoa serves as a hearty base. I love using it because it’s full of protein and fiber. The chicken gives it flavor and makes it filling. Black beans add extra protein and texture while corn brings a sweet crunch. - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 1 ½ cups shredded cheese (cheddar or Monterey Jack recommended) The spices are key to making this bake pop! The cumin and chili give warmth, while smoked paprika adds a unique depth of flavor. Cheese is the final touch that makes it creamy and delicious. - ¼ cup fresh cilantro, chopped (for garnish) - 2 tablespoons lime juice - Additional toppings Garnishing with fresh cilantro and a squeeze of lime enhances the flavors. It adds freshness and brightness to each bite. You can also get creative with toppings like avocado or sour cream! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This ensures that the heat is ready when you bake. Next, cook the quinoa. In a medium saucepan, mix 1 cup of rinsed quinoa with 2 cups of chicken broth. Bring this mix to a boil over medium-high heat. Once boiling, lower the heat, cover, and let it simmer for 15 to 20 minutes. The quinoa will become fluffy and absorb all the liquid. After cooking, remove it from the heat and let it cool slightly. Now, let’s sauté the vegetables. In a large skillet, add 2 tablespoons of olive oil over medium heat. Once hot, add ½ cup of finely chopped red onion and 1 diced red bell pepper. Sauté for about 5 minutes, stirring often. You want the onion and bell pepper to soften and smell great. In a large mixing bowl, combine the cooked quinoa, 1 pound of shredded chicken, 1 can of rinsed black beans, and 1 cup of corn. Add the sautéed vegetables to the mix. Then, squeeze in the juice of 1 lime and add 1 teaspoon each of ground cumin, chili powder, and ½ teaspoon of smoked paprika. Season with salt and pepper to taste. Stir everything together until well mixed. For baking, lightly grease a 9x13 inch baking dish with cooking spray or more olive oil. Transfer the quinoa mixture into the dish, spreading it evenly. Top it off with 1 ½ cups of shredded cheese, making sure it covers the mixture well. Place the dish in your preheated oven. Bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and has a nice golden color. Enjoy the aroma as it fills your kitchen! To make your quinoa fluffy, rinse it well. Rinsing removes the bitter coating called saponin. This small step makes a big difference in taste. Cook quinoa in chicken broth, as it adds flavor. Bring it to a boil, then lower the heat and cover. Let it simmer for around 15-20 minutes. When done, fluff it with a fork. Seasoning plays a key role in this dish. Use ground cumin, chili powder, and smoked paprika for rich flavors. Don’t skip salt and pepper; they enhance all other tastes. Lime juice brightens the dish and adds a fresh kick. Adjust seasoning to your preference as you mix. Using rotisserie chicken can save you time. It’s already cooked and ready to shred. This cuts cooking time and makes prep easy. You can also prep ingredients in advance. Chop vegetables the day before. Store them in the fridge to save time on baking day. Pre-cook the quinoa ahead of time for even faster assembly. For serving, you have a few fun options. You can serve the Southwest Chicken Quinoa Bake straight from the baking dish. This gives a cozy, rustic vibe. If you prefer, plate individual portions on colorful dinner plates. Add a lime wedge to each plate for a pop of color. This also invites guests to squeeze fresh lime over their serving, enhancing the dish's flavor. Pro Tips Use Rotisserie Chicken: For a quicker prep, using rotisserie chicken not only saves time but also adds extra flavor to your dish. Customize Your Veggies: Feel free to mix and match vegetables based on your preference or what's in season. Zucchini or spinach can be great additions! Cheese Variations: Experiment with different cheese types like pepper jack for added spice or feta for a tangy twist. Make Ahead: You can prepare this dish a day in advance. Just store it in the fridge before baking, and it can be a convenient meal option! {{image_4}} If you want a vegetarian option, skip the chicken. You can use extra beans or tofu instead. This swap keeps protein high while being meat-free. For gluten-free adjustments, check your labels. Most quinoa is gluten-free, but some added ingredients might not be. Opt for gluten-free broth and beans to play it safe. To change the flavor, add different vegetables to the mix. Zucchini, spinach, or even diced tomatoes work well. This makes each bite exciting and fresh. You can also adjust the spice level. If you like it hot, add more chili powder or jalapeños. For a milder taste, reduce the spices or skip them altogether. If you want alternative proteins, try shredded beef or turkey. This makes the dish unique while still giving it a hearty feel. You can also switch up the beans or grains. Use pinto beans or lentils instead of black beans. Or, swap quinoa for brown rice or farro for a different texture. After you enjoy your Southwest Chicken Quinoa Bake, store any leftovers in the fridge. Use an airtight container to keep it fresh. This dish stays tasty for about 3 to 4 days in the fridge. Make sure to let it cool before sealing it up. This helps prevent moisture buildup, which can affect the texture. If you want to save your quinoa bake for later, freezing works great. Allow the dish to cool completely before freezing. Portion it into smaller containers for easy reheating. Use freezer-safe containers or heavy-duty freezer bags. Label them with the date so you know when to use them. Your Southwest Chicken Quinoa Bake can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the fridge overnight. Reheat in the oven or microwave until hot all the way through. Enjoy it just like fresh! It takes about 15 minutes to prep and 25 minutes to cook. You will need a total of 50 minutes from start to finish. This includes cooking the quinoa and baking the dish until the cheese is bubbly and golden. Yes, you can easily prepare this dish in advance. Cook the quinoa and mix all the ingredients. Place it in the baking dish, but do not bake yet. Cover it and store it in the fridge for up to 24 hours. When ready to serve, just bake it as directed. This dish pairs well with a fresh salad or some sliced avocado. You can also serve it with tortilla chips for extra crunch. A dollop of sour cream or guacamole on the side adds a nice touch too. To kick up the heat, add diced jalapeños or a dash of cayenne pepper. You can also use spicy cheese or salsa for more flavor. Adjust the spices based on your heat preference. The Southwest Chicken Quinoa Bake is a tasty and easy dish. We covered key ingredients like quinoa, chicken, black beans, and corn. Seasonings like cumin and chili powder amp up the flavor. I shared tips for cooking and baking, plus ideas for personalizing your dish. With proper storage, your leftovers stay fresh and delicious. In the end, this recipe is flexible and fun, making it perfect for anyone wanting good food fast. Enjoy creating your own version and sharing it with friends or family!

Southwest Chicken Quinoa Bake

A hearty and flavorful bake combining quinoa, chicken, and southwestern spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Southwestern
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed and drained
  • 2 cups chicken broth
  • 1 lb chicken breast, cooked and shredded
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn (fresh or frozen, thawed if frozen)
  • 1 piece red bell pepper, diced into small pieces
  • 0.5 cup red onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 1.5 cups shredded cheese (cheddar or Monterey Jack recommended)
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • 2 tablespoons olive oil
  • 1 piece lime, juiced (about 2 tablespoons)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa with the chicken broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes until fluffy.
  • In a large skillet, heat olive oil over medium heat. Add red onion and red bell pepper, sauté for about 5 minutes until softened.
  • In a large mixing bowl, combine cooked quinoa, shredded chicken, black beans, corn, and sautéed vegetables. Add lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Stir well.
  • Lightly grease a 9x13 inch baking dish. Transfer the quinoa mixture into the dish and spread evenly. Sprinkle shredded cheese on top.
  • Bake in the preheated oven for 20-25 minutes until cheese is melted and golden.
  • Allow to cool for a few minutes, then garnish with chopped cilantro before serving.

Notes

Serve with lime wedges for added flavor.
Keyword bake, chicken, healthy, quinoa, southwest