Quinoa Chili Bake Recipes

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.

CHICKEN ENCHILADA QUINOA BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
• Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
• Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
• Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
• Bake 10 to 15 minutes.
• Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

SLOW-COOKER QUINOA CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.

ONE PAN MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

QUINOA AND BROCCOLI CASSEROLE

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

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.

QUINOA CHILI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add past and olive oil and cook at a boil, stirring occasionally until cooked through but firm to the bite, 6 to 9 minutes; drain.
• Return pasta to the pot; add chili and tomato sauce and stir. Pour the pasta mixture into the prepared baking dish; top with layers of mozzarella cheese and Cheddar cheese, respectively.
• Cook in preheated oven until cheese is completely melted, about 15 minutes.