Mexican Chicken Quinoa
Chicken breast, quinoa, black beans, salsa, Tex-Mex cheese blend, chicken broth, chili seasoning mix
You can find the recipe for this dish here
Usually when I make quinoa, it’s for one of our meatless meals, but there’s only so many different combos of ingredients you can use before you run out of options. That’s why I thought I’d give this recipe a try. Adding a lean meat to your quinoa doubles the amount of healthy protein you’re getting from your meal. That meant this dinner was really filling and satisfying, especially with the third source of protein – beans!
Mixing salsa and black beans into quinoa is one of my favourite flavour combos now. Quinoa really goes well with everything because it has no taste but I find Mexican flavors go especially well with it. Mixing in some spicy cheese made the whole dish come together with some creamy fattiness.
The only thing I really changed from the original recipe was the prep. As I’ve discussed before, I find some casseroles like this to be a waste of heating energy because you’re supposed to pre-cook everything and then bake it all together. To save time and money, just cook the chicken and quinoa separately, then mix it all up to serve!