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Hatch Chile Southwestern Quinoa Casserole

Anna Monette Roberts
  • 30 minutes
  • Serves

INGREDIENTS

1 cup

uncooked quinoa

1 tsp

extra virgin olive oil

1

medium red onion, thinly sliced

1 cup

diced red bell pepper

1 tbsp

minced garlic

1 cup

chopped roasted Hatch chiles (mild or hot)

1 cup

corn (fresh or frozen)

1 tbsp

tomato paste

2 cups

shredded rotisserie chicken

1 15 ounce can

black beans, no sodium added

1 7 3/4 ounce can

of your favorite salsa

1/2 cup

water

1 cup

shredded cheddar

Cilantro

Lime