Quinoa And Green Chile Casserole Recipes

CHEESY GREEN CHILE QUINOA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch baking dish with olive oil spray.
• In a large bowl combine yogurt and milk. Add quinoa, 1 1/2 cups cheese, onion, green chiles, jalapeno, cumin, sea salt and fresh ground black pepper. Top with remaining 1/2 cup cheese. Bake for 30 minutes.
• May be frozen prior to baking. Thaw dish in the refrigerator. Bake for 30 to 40 minutes, until heated through.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

GREEN CHILE CHICKEN ENCHILADA QUINOA CASSEROLE

Steps:

• Preheat oven to 350° F and spray a 9x13 or similar size baking dish with cooking spray.
• Add the quinoa to baking dish, spreading it into an even layer that covers the bottom of the dish. Add the green chiles, red bell pepper, black beans, green onion, zucchini and shredded chicken. Evenly distribute the ingredients over the top of the quinoa.
• In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce, then evenly pour over all of the ingredients in the baking dish.
• Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes. Sprinkle the cheese evenly over the top and bake for another 5-10 minutes, or until cheese is melted.
• Top the casserole with diced tomatoes, avocado, cilantro, red onion and plain plain Greek yogurt or sour cream if desired.

HATCH CHILE SOUTHWESTERN QUINOA CASSEROLE

Steps:

• Preheat oven to 375F.
• Cook quinoa: Bring pot of water to a boil, add quinoa, and then lower heat to simmer. Cover, and cook until soft and liquid is absorbed, about 15 minutes.
• Heat a large nonstick skillet over med-high heat. Add oil and sauté onion until lightly browned, about 5 minutes. Add garlic and sauté for 1 min. Add rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to a medium bowl and stir in quinoa and beans.
• Add salsa and water to the same pan, bring to a boil, then reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
• Pour the mixture into a 9 inch by 13 inch baking dish coated with cooking spray. Sprinkle with cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
• Serve with cilantro, sour cream, guacamole, etc.

GREEN CHILE CHICKEN QUINOA CASSEROLE

Steps:

• Preheat oven to 375°F. Spray a 9×13 (or larger) baking dish with nonstick cooking spray (I used avocado oil spray).
• Combine all ingredients except cheese and toppings in prepared baking dish. Stir to combine.
• Cover tightly with foil and bake for 45 minutes. Uncover, stir, and recover tightly. Continue to bake for another 45 minutes to 1 hour or until quinoa is fluffy and chicken is cooked through.
• Uncover and sprinkle with cheese and bake for five minutes or until cheese is melted.
• Serve with desired toppings.

QUICK QUINOA CHILI

Steps:

• Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
• Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
• Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

QUINOA CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
• Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
• Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.
• Spread half of the cooked quinoa in the prepared baking dish. Sprinkle with half the cheese and top with the chicken mixture. Spread the remaining quinoa on top of the filling. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.
• Bake until the casserole is hot and the cheese is melted, 25 to 30 minutes. Serve topped with tomato, avocado, scallion and/or cilantro, if desired.

QUINOA AND GREEN CHILE CASSEROLE

Steps:

• In a 4 to 5 quart pan toast quinoa in 2 Tablespoon olive oil over medium high heat for 3-4 minutes.
• Add tomatoes and broth and bring to a boil.
• Cover and reduce heat.
• Simmer, stirring occationally until Quinoa is tender about 10 minutes.
• Remove from heat and stir in chopped green onions, chopped basil and chopped cilantro.
• Season with vinegar and salt.
• Cover and let stand.
• Drain chilis.
• Arrange half the chilies in a 2 quart casserole.
• Cover with the Quinoa mixture and level.
• Add remaining chilies and sprinkle with shredded cheese.
• Bake in a 375 oven for 20 minutes till cheese is melted.

GREEN CHILE CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
• Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
• Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
• Serve the casserole as is or top it with diced tomatoes and chopped cilantro.

EASY QUINOA ENCHILADA CASSEROLE

Steps:

• In medium sauce pan add Quinoa and water.
• Bring to boil, then cover and turn heat on low for 15 minutes.
• While quinoa is cooking, prep the rest of the ingredients.
• In large bowl add green chilis, corn, beans, green onions, cilantro, enchilada sauce, cumin, chili powder, garlic, 1/2 cup Mexican cheese, and 1/2 cup mozzarella cheese.
• Preheat oven to 375 degrees.
• Add cooked quinoa, mix well.
• In 2 Qt casserole dish spray bottom and sides with non stick cooking spray.
• Add mixture from bowl into 2 Qt casserole dish.
• Top with remaining cheese.
• Bake 15-20 minutes until bubbly and cheese is melted.
• Garnish with avocado and tomato.
• Enjoy!

GREEN CHILE CHICKEN QUINOA CASSEROLE

Steps:

• Preheat oven to 375.
• Spray a 9X13 (or larger) baking dish with nonstick cooking spray
• Combine all ingredients except cheese and toppings in prepared baking dish.
• Stir to combine.
• Cover tightly with foil and bake for 45 minutes.
• Uncover, stir, and cover again tightly.
• Continue to bake for another 45 minutes to 1 hour or until the quinoa is fluffy and chicken is cooked through.
• Uncover and sprinkle with cheese and bake for 5 minutes or until cheese is melted.
• Serve with desired toppings.