Sunday, September 30, 2012

Mexican Chicken, Bean and Quinoa Bake

I just had to make this yummy bake after my friend bought it into work and filled our staffroom with the delicious Mexican aroma at lunchtime! I was surprised by how easy this was to make, and it tasted delicious and the recipe made HEAPS so great for the budget conscious and families. The use of quinoa makes it a gluten-free alternative, and also generally healthier alternative than pasta or rice due to its higher protein, fibre, mineral and amino-acid levels. It is also such an easy way to hide stacks of vegetables in a dish.
Mexican Chicken, Bean and Quinoa Bake
 Serves 6-8 or 4 with leftovers
1 cup cooked quinoa (I used black and white combined, cook per packet directions)
2 chicken breasts - pre-cooked in oven then shredded
1 cans of beans (your choice, I used 5 bean mix)
1 large sweet potatoes, grated
1 large zucchini, grated
1 large carrot, grated
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
1/4 tbsp chilli powder (optional)
Liberal pinches salt and pepper
2 eggs
1 tub of salsa

Preheat oven to 180 degrees C. Prepare casserole dish with nonstick cooking spray.
In a large bowl, mix together the quinoa, chicken, beans, sweet potato, zucchini, carrot 1⁄2 of the cheese, and the cumin, chilli, salt, and pepper.
In a small bowl, mix together the eggs and the salsa. Pour the
salsa mixture over the mix, combine and then pour everything into the prepared casserole dish.
Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes.

Enjoy! :)

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