MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)
Provided by june
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.
CHEESY SCRAMBLED EGG FAJITAS
Teach kids how to crack eggs: Tap each egg firmly on a counter, not the rim of a bowl, to avoid getting bits of shell in the mix.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Gently toss the avocado, tomato, jalapeno, chopped cilantro and lime juice in a medium bowl. Whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt in a separate bowl. Set aside.
- Melt the butter in a medium nonstick skillet over medium-high heat. Add the bell peppers, onion and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Remove the vegetables to a plate using a slotted spoon. Add the eggs to the skillet and cook, stirring often, until almost set, about 2 minutes. Stir in the cheese until melted.
- Warm the tortillas as the label directs. Divide the scrambled eggs, sauteed vegetables and avocado mixture among the tortillas and top with cilantro leaves.
Nutrition Facts : Calories 641 calorie, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 483 milligrams, Sodium 1213 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 30 grams
SOUTH AMERICAN-STYLE QUINOA WITH FRIED EGGS
Super-charge your lunch with protein-rich quinoa and combine it with black beans, avocado and fried egg in this nutritious veggie dish for two
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there's any water left in the pan, drain well).
- Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
- Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.
Nutrition Facts : Calories 468 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
QUINOA EGG BAKE
This is from a Whole Foods newsletter. It's basically quiche-like, but healthier from the quinoa crust and is insanely adaptable with different veggies and cheeses. The ease and health is what I like best.
Provided by DeeCooks
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray 8 x 8 baking dish with cooking spray or use butter/margarine. Be generous.
- Put quinoa into a fine strainer and rinse and drain well.
- In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach, then pour into prepared dish.
- Cover tightly with foil thenshake dish gently so quinoa settles on the bottom in a fairly even layer. (Don't stress about it, though.)
- Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
- Set aside to let cool briefly, then slice and serve.
Nutrition Facts : Calories 501.4, Fat 29.3, SaturatedFat 14.7, Cholesterol 492.6, Sodium 1165.1, Carbohydrate 22.3, Fiber 1.6, Sugar 1.3, Protein 36.5
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5/5 (2)Total Time 1 hrCategory DinnerCalories 289 per serving
- Place chicken breast and bell peppers in a 9x13 casserole dish. Sprinkle fajita seasoning and mix to coat.
- Gently pour chicken broth and quinoa in the casserole dish. Cover with tin foil and bake at 375F for 30 minutes. After the 30 minutes is up, stir the contents and place it back in the oven, covered with tin foil for another 20 minutes.
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4.8/5 (15)Category DinnerCuisine MexicanTotal Time 40 mins
- In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
- Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
- Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
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