Want it vegetarian? Omit the chicken and use vegetable broth instead of free range chicken broth.
Going wholesome & healthy is really a matter of giving up the processed and going for the fresh! And that does not always mean slaving in the kitchen for hours on end for good, healthy dishes.
Crockpot time!
After all the cooking for the holidays – it is time to sloooow down and make easy but wholesome, comforting, awesome dinners, Right?
So get out the crockpot or slow cooker- “filler” up with delicious wholesome foods – find that book you have been wanting to read – and let the cooker make your dinner. Relax, and know that you are going to have one delicious meal!
This dish – Chicken Quinoa Southwest Casserole – cannot be any easier. It all goes into the slow cooker – just a bit of chopping and the opening of a few cans – about 9 cranks with a handheld can opener – and then enjoy the aroma of this delicious dish wafting through your home while you do anything else but cook.
It is not a secret that I love southwest flavors. This casserole – is where southwest flavors meet chicken and quinoa. And they all get along… really well… like old friends. Like best friends.
What are southwest flavors? Cumin, chili powder, oregano, smoked paprika, onion, garlic, cilantro, and cayenne or jalapeno peppers. To save time when cooking you can get a version of southwest seasoning at your favorite spice shop or you can make your own to keep on hand.
Make this casserole as spicy as you like, and then add some fabulous toppings to this casserole:
- Sour cream or Mexican crema
- Black olives
- Pepitas – roasted pumpkin seeds
- Cilantro
- Avocado
Healthy, wholesome, packed with protein, fiber and can feed so many! In fact, it is enough to save a few cups for another one of my dishes… Southwest Eggrolls!
Enjoy!
- Serves: 8-10
- Calories: 284
- Fat: 8
- Saturated fat: 1
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 37
- Sugar: 5
- Sodium: 1037
- Fiber: 7
- Protein: 22
- Cholesterol: 37
- 1 lb. free range organic chicken breast, chopped into bite-sized pieces
- 2½ cups chicken broth (vegetable broth for vegetarian)
- 1 cup uncooked quinoa
- 1- 15 oz can black beans, drained and rinsed
- 2 cups fresh cut corn
- 1- 10 oz. can Rotel
- 1- 4 oz. can green chiles
- ½ cup roasted red peppers, chopped
- 1 sweet medium onion, chopped
- 5 cloves garlic, minced
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 - 2 tsp sea salt (to taste)
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp dried or fresh jalapeno (more or less to taste)
- juice of 1 large lime
- 1 cups shredded cheese (I use Colby or Monterrey Jack)
- Sour cream or Mexican crema
- Black olives
- Pepitas - roasted pumpkin seeds
- Cilantro
- Avocado
- In a slow cooker or crockpot add all the ingredients except the cheese.
- Stir to combine.
- Set the slow cooker on HIGH for 1 to 1½ hours depending on the cooker. Check your casserole after one hour - you want the quinoa cooked but the black beans still firm.
- Add ½ of the cheese and stir.
- Add the rest of the cheese and close cooker to melt.
- Serve with your favorite toppings!
- Enjoy!