Chicken-Quinoa Casserole
Serves: 4
- Adapted from The Cast Iron Cookbook
Contributor: Kate
Ingredients
- 1T olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 pounds chicken breast, cut into 1-inch pieces
- 1/2 cup frozen vegetables (peas, carrots, corn)
- 1t turmeric
- 1t salt
- 1/2t black pepper
- 14oz. crushed tomatoes
- 2 cups water
- 1 cup uncooked quinoa
- 1 cup cheddar cheese
Instructions
- Heat the skillet over medium-high heat. Add olive oil, onion, and garlic. Cook 2 minutes or until translucent.
- Add the chicken and vegetables and continue to cook, stirring until chicken pieces are browned, about 10 minutes. Stir in the turmeric and season with salt and pepper.
- Add tomatoes and water, bring to a boil. Stir in the quinoa, reduce the heat to medium and cook for 20 minutes until quinoa is cooked and most liquid evaporated.
- Stir in cheese and serve.
Nutritional Facts |
|
Calories |
597 cal |
Fat |
16.5 g |
Saturated Fat |
6.6 g |
Cholesterol |
163.4 mg |
Sodium |
1193.4 mg |
Carbohydrates |
50 g |
Sugars |
9.5 g |
Fiber |
5 g |
Protein |
59.1 g |