Baked Quinoa Casserole with Chicken and Broccoli

quinoa casserole

Real food meets comfort food in this baked Quinoa dish. Casseroles are often are filled with unhealthy ingredients and fat, but this one features all real food ingredients. The chicken and quinoa are loaded with protein and the veggies add the extra bit of vitamins to make this a completely healthy dish!

baked quinoa

Ingredients

  • 1 cup quinoa, uncooked
  • 3 cups cooked chicken, diced or shredded (rotisserie chicken breast is fine)
  • 2 cups chopped broccoli, cooked
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • ½ cup green onions + more for garnish, chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 can diced tomatoes
  • ¼ cup chopped kalamata olives
  • 3 cups shredded reduced-fat cheddar cheese, divided
  • Coconut oil cooking spray

Instructions

  • Preheat oven to 350°F and spray a 9 x 13 baking dish with cooking spray.
  • Cook quinoa as per package instructions. Add to a large mixing bowl along with chicken and cooked broccoli, and mix to combine.
  • Heat 1 Tablespoon olive oil in a large skillet over medium high heat. Add onion, peppers and cook for 2 minutes. Add garlic, green onions, oregano, basil, diced tomatoes, and olives; cook another 2 minutes.
  • Add the tomatoes mixture to the quinoa mixture and combine. Add 1½ cup cheese and mix to combine.
  • Transfer mixture to a baking dish and press on it gently to flatten. Sprinkle with remaining cheese and bake for 30 minutes, uncovered. Remove from the oven and sprinkle with additional green onions. Serve warm.

Dirty Quinoa with Venison Burger

dirty quinoa

This Dirty Quinoa recipe is a twist on Dirty Rice.

This Dirty Quinoa with venison recipe provides a high level of quality protein and its packed with nutrition too. When I first discovered quinoa, I wondered what the hype was all about.  Now that I have tried it many ways, I personally LOVE it, but not everyone does!  Unlike most people, I can eat it plain or with light coconut oil. Most people, on the other hand, want something else to spice it up.  This recipe is a slick way to add some zest and FUN to a popular side dish staple.

Ingredients:

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa
  • 1 pound ground venison
  • Small onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 egg
  • 6 cloves garlic, chopped
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon blackened seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

  • First, bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  • Next, mix venison, onion, green bell pepper, red bell pepper, egg, garlic, paprika, cumin, sea salt, blackened seasoning, and cayenne pepper together in a large bowl.
  • Finally, heat olive oil in a skillet over medium heat; cook and stir venison mixture until browned, about 15 minutes. Add quinoa; cook and stir until heated through, about 2 minutes.

Quinoa Salad; A Perfect Recipe For ALL Occasions

Zesty Quinoa Salad

This ENORMOUS Tub of Zesty Quinoa Salad has been our saving grace on SO many long trips and its perfect to bring to a party too. If you are packing a cooler for a trip – and you plan to have a room with a fridge – this is a MUST BRING!!!

Here’s the recipe!!
quinoa
Ingredients
1 cup quinoa 
2 cups water 
1/4 cup extra-virgin olive oil 
2 limes, juiced 
2 teaspoons ground cumin 
1 teaspoon salt 
1/2 teaspoon red pepper flakes, or more to taste 
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed 
5 green onions, finely chopped 1/4 cup chopped fresh cilantro salt and ground black pepper to tasteHere’s how to make… 

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. 

Pour dressing over quinoa mixture; toss to coat. 

Stir in cilantro; season with salt and black pepper. 

Serve immediately or chill in refrigerator.

What’s YOUR favorite way to serve quinoa salad?  I always love learning new recipes so feel free to share yours in a comment below!