Quinoa Skillet Casserole

• Serves: 6

• Source: Adapted from The Cast Iron Skillet Cookbook

• Contributor: Katelin

Ingredients

• 1c quinoa
• 2c chicken broth
• 1lb chicken thighs
• 2t poultry seasoning
• 1 bag of frozen corn
• 1 red bell pepper, diced
• 1 jalapeno, diced (optional)
• 1/2c onion, chopped
• 1t salt
• 8oz shredded cheddar cheese

Instructions

1. Preheat oven to 350F
2. In a small saucepan (with a lid) add the quinoa and broth. Cover and bring to a boil. Stir, reduce heat to low and simmer for about 15 minutes until quinoa is cooked. Remove from heat and let sit with the lid on for at least 5 more minutes.
3. While the quinoa cooks heat a medium oven-safe skillet over medium-high heat. Season the thighs with the poultry seasoning. Add chicken to the skillet and cook until lightly browned. Put the skillet in the oven and cook until the thighs are 160F. About 10-12 minutes.
4. Add the corn to a glass bowl, add 4T water and microwave on high for 4 minutes to warm the corn up.
5. Heat a cast iron skillet (you can probably use any skillet) over medium-high heat. Add the corn, red pepper, onion, and jalapenos. Stir and cook until the onion is softened and peppers start to brown, about 8 minutes.
6. Stir in the quinoa and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. The quinoa should brown. Cut up the chicken thighs and ad during this time.
7. Stir in the cheese, remove from heat and serve.

CategoryRecipesDinner