When you think of Tex Mex cuisine, you often think of burritos, tacos and enchiladas. But did you know that you can also make a very tasty quinoa casserole with a Tex Mex twist? Yes, and in this blog I share the recipe!
Quinoa is a seed native to South America and was considered sacred by the Incas. And for good reason, because it is packed with good nutrients. Quinoa is very high in fiber and high in protein, making it ideal for vegetarians. You cook it just like rice and then use it in a salad or, just like in this recipe, in a casserole.
To give the casserole a real tasty Tex Mex taste I used the Fajita spice mix from Santa Maria . This contains paprika, cumin, oregano and a pinch of chili and combines wonderfully with chicken or other meat. The herbs give the dish a lot of flavor and it smells really delicious during cooking! In addition to vegetables, I also added diced tomatoes and a jar of Santa Maria Chunky Salsa to the quinoa. I used the mild version because the fajita herbs already have a slightly spicy taste, but you can also use a pot of medium or hot salsa.
This oven dish contains so many delicious flavors in one. And to make it complete, I sprinkled some cubes of avocado just before serving, which give the dish some extra color and provide a creamy taste. To add something crunchy to this dish, I heated the tortilla wraps just a little longer in the oven so that they became nice and crispy. You can then use these crispy tortilla chips as a kind of scoop to scoop the quinoa, chicken and vegetables from the baking dish. Handy and tasty!
Tips: For a vegetarian version, replace the chicken with kidney beans or some roasted sweet potato.
Recipe quinoa casserole with fajita chicken
3 A 4 PERSONS
1 large bell pepper
285 gr corn
175 gr quinoa
300 gr chicken breast
1 tin diced tomatoes a 400 ml
1 x Santa Maria Fajita Seasoning mix
1 x jar Santa Maria Chunky Salsa mild
Santa Maria mini Tortilla Original
75 gr grated cheese
Parsley or coriander to sprinkle
Sour cream to serve
Heat the oven to 200 degrees. Cook the quinoa according to the package. Cut the chicken into cubes and fry together with the chopped onion in a large pan with a little oil. After a few minutes, add the diced bell pepper and the fajita seasoning mix.
Stir everything together and add the drained corn and then the diced tomatoes and the jar of salsa. Drain the quinoa and stir through the chicken mixture last. Place everything in a large baking dish and sprinkle generously with cheese. Place the oven dish in the oven for about 20 minutes until the cheese has melted nicely.
Place the wraps in the oven for a few minutes longer than usual until they start to crisp, but don’t let them brown too much. Cut the avocado into cubes and sprinkle it with some parsley or coriander over the quinoa casserole as soon as it comes out of the oven. Serve with the sour cream and homemade tortilla chips.
This article was created in collaboration with Santa Maria.
Source: Leukerecepten by leukerecepten-nl.
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