Chicken Quinoa's Best Friend: Cheesy Delights

Chicken and quinoa are a match made in heaven, and there are many ways to elevate this dish. For a Mexican twist, try adding black beans, bell peppers, and Pepperjack cheese. If you're looking for a creamier option, a chicken, quinoa, and broccoli bake with a generous serving of cheddar is sure to satisfy. For a lighter option, a simple sesame chicken and quinoa dish with a healthier sauce sweetened with honey is a great choice.

Pepperjack cheese in a Mexican chicken quinoa casserole

A Mexican chicken quinoa casserole is a delicious and healthy meal that is also easy to make and perfect for a family dinner. This casserole is loaded with black beans, tomatoes, corn, and peppers, and of course, plenty of cheese!

Ingredients

You will need the following ingredients to make this tasty dish:

• 1 cup of uncooked quinoa
• 1/4 teaspoon of kosher salt
• 1 teaspoon of extra-virgin olive oil
• 1 small sweet onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves of garlic, minced
• 2 cups of chopped rotisserie chicken (or raw boneless, skinless chicken breasts)
• 1 (15 oz.) can of black beans, rinsed and drained
• 1 (15 oz.) can of diced tomatoes, drained
• 1 cup of corn (optional)
• 1 tablespoon of chili powder
• 1 1/2 teaspoons of cumin
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of cayenne (or black pepper for less heat)
• 1 to 1 1/2 cups of shredded Pepperjack cheese, divided
• Optional toppings: sliced avocado, sour cream, Greek yogurt, chopped fresh cilantro, salsa, hot sauce, or pickled jalapeños

Instructions

• Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 casserole dish with cooking spray.
• Cook the quinoa according to the package directions. Once it's done, fluff it with a fork and stir in the kosher salt.
• In a large skillet, heat the olive oil and add the onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until softened, then add the garlic and sauté for another minute.
• Add the chopped chicken, black beans, tomatoes, corn, chili powder, cumin, salt, and cayenne to the skillet. Stir everything together and cook until warmed through, about 2 minutes.
• In a large bowl, mix the cooked quinoa, chicken mixture, and 1 cup of shredded Pepperjack cheese. Stir well to combine.
• Transfer the quinoa-chicken mixture to the prepared casserole dish and top with the remaining shredded cheese.
• Bake at 350 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted and the casserole is bubbly.
• Let the casserole rest for 5-10 minutes before serving to allow it to set.
• Serve with your desired toppings and enjoy!

Tips and Variations

• You can use white, red, or a mix of quinoa for this recipe.
• If you prefer a different type of bean, you can substitute pinto beans for the black beans.
• The corn is optional, and you can use fresh, frozen, or canned corn.
• For a spicier kick, use fire-roasted diced tomatoes or Mexican-flavored canned tomatoes.
• If you want an extra cheesy casserole, add up to 1/4 cup of cream cheese to the mixture before adding the quinoa.
• This casserole can be made ahead of time and stored in the refrigerator until you're ready to bake it. Simply add 5-10 minutes to the baking time.

Gruyère cheese in a creamy chicken quinoa and broccoli casserole

Ingredients:

• Boneless, skinless chicken breasts
• Fresh broccoli florets
• Gruyère cheese (or any cheese of your choice)
• Cooked bacon (optional)
• Chicken broth
• Milk
• Poultry seasoning
• Flour
• Water
• Seasoning (such as Emeril's Essence or a basic blend)

Step 1: Make the Sauce

For the sauce, start by preheating your oven to 400°F and greasing a 9x13 baking dish generously. In a saucepan, bring the chicken broth and half a cup of milk to a low boil. In a separate container, whisk together the remaining half cup of milk, poultry seasoning, and flour. Add this mixture to the boiling liquid and whisk until a smooth, creamy sauce forms.

Step 2: Assemble the Casserole

In a large bowl, combine the sauce, one cup of water, quinoa, and bacon (if using). Pour this mixture into your prepared baking dish. Slice the chicken breasts into thin strips and lay them over the quinoa mixture. Sprinkle with your choice of seasoning.

Step 3: Prepare the Broccoli

While the casserole is in the oven, blanch the broccoli florets by placing them in boiling water for about a minute, until they turn bright green. Then, run them under cold water and set them aside.

Step 4: Bake the Casserole

Bake the casserole uncovered for about 30 minutes. Remove it from the oven and check the consistency. If needed, bake for an additional 10-15 minutes to thicken the sauce. Once the quinoa and chicken are cooked and the sauce is thickened, add the blanched broccoli and a little water (up to one cup) to achieve a creamy and smooth consistency. Sprinkle the Gruyère cheese on top and bake for an additional 5 minutes, or just enough to melt the cheese.

Tips and Variations:

• You can steam the broccoli instead of blanching it, or even add it raw to the casserole before baking. However, adding it towards the end of the baking process ensures that it retains its bright green colour and tender-crisp texture.
• If you're short on time, you can use canned cream of chicken soup instead of making the sauce from scratch.
• For a gluten-free option, use corn starch or a gluten-free flour blend for thickening the sauce.
• Feel free to experiment with different types of cheese, such as Parmesan or cheddar, according to your preference.
• To make it even more indulgent, you can add some crispy cooked bacon to the casserole.
• This casserole can also be frozen before or after baking, making it a convenient make-ahead meal. Simply thaw it overnight in the refrigerator before reheating.

Cheddar cheese in a cheesy chicken and broccoli quinoa bake

Cheddar cheese is a great choice for a cheesy chicken and broccoli quinoa bake. Its bold, complex flavour pairs perfectly with the broccoli and quinoa.

Ingredients

For the cheese sauce, you will need:

• Butter
• Oil
• Aromatics (shallots, garlic, or yellow onion)
• Flour
• Broth
• Milk
• Poultry seasoning
• Salt
• Pepper
• Cheddar cheese

Additionally, you will need:

• Chicken breasts
• Broccoli florets
• Quinoa

Method

• Preheat the oven to 375°F.
• Heat butter and oil in a medium saucepan over medium heat. Add aromatics and cook until soft.
• Stir in flour and cook for 2 minutes to remove the raw flour taste.
• Slowly whisk in broth and milk, then increase the heat to bring the mixture to a simmer.
• Gently simmer for 5 minutes, until the sauce thickens.
• Stir in poultry seasoning, salt, and pepper.
• Add cheese and stir until melted.
• In a separate bowl, season the chicken with salt and pepper and cut into small bite-sized pieces.
• Grease a 4-quart baking dish and add quinoa, chicken, and broccoli.
• Pour the cheese sauce over the top and carefully stir to ensure all components are submerged in the sauce.
• Bake for 45 minutes, stirring once halfway through, until the quinoa and chicken are cooked through.
• Remove from the oven, stir, and top with more cheese.
• Broil for 3 to 5 minutes, until the cheese is bubbly and golden.

Tips

• This recipe can be scaled up to feed a crowd and is freezer-friendly.
• For a gluten-free alternative, use corn starch or a gluten-free flour blend instead of regular flour.
• You can use cashew milk instead of whole milk for a dairy-free option.
• For a spicier kick, add cayenne or hot sauce to the cheese sauce.

Mozzarella cheese in a Mexican chicken casserole

Mozzarella cheese is a great option for a Mexican chicken casserole, adding a gooey, melty texture and a mild, creamy flavour. Here's a recipe for a Mexican chicken casserole with mozzarella cheese that serves 4-6 people.

Ingredients

• 4 large chicken breasts, boneless and skinless
• 2 tablespoons of olive oil
• 1/2 teaspoon of garlic powder
• Salt and pepper, to taste
• 1 1/2 cups of marinara sauce
• 1/2 cup of freshly grated parmesan cheese
• 1 cup of shredded mozzarella
• Fresh basil, chopped (optional)

Method

• Preheat the oven to 375°F and move the rack to the middle position.
• Season both sides of the chicken breasts with garlic powder, salt, and pepper.
• Add the olive oil to a skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes on each side.
• Place the seared chicken in a greased baking dish (a 9x13 dish works well).
• Pour the marinara sauce over the chicken and spread it evenly.
• Sprinkle the parmesan cheese over the chicken, followed by the mozzarella.
• Bake, uncovered, for 20 minutes. If using smaller chicken breasts, check after 15 minutes.
• Broil the casserole for a few minutes until the cheese is lightly browned.
• Let the casserole rest for 5 minutes before serving.

Tips

• You can skip the searing step for convenience, but it does add more flavour. If you choose to skip it, place the raw chicken in the baking dish, season, and cook for at least 30 minutes or until a meat thermometer shows the chicken is cooked to 165°F.
• An instant-read meat thermometer is the best way to ensure the chicken is cooked properly.
• This dish pairs well with pasta, garlic mashed potatoes, asparagus, or garlic bread.

Variations

• For a Mexican twist, try using cheddar or a Mexican blend of cheese for a little extra heat.
• You can also add some crushed tortilla chips to the top of the casserole before baking for a crunchy texture.

Sesame seeds in a sesame chicken with quinoa dish

Sesame seeds are a great addition to a sesame chicken with quinoa dish. Not only do they add a nutty flavour and a crunchy texture, but they also offer several health benefits. Sesame seeds are rich in fibre, vitamins, and minerals and are known to improve skin health, protect against heart disease, and support bone health.

Here's a suggested recipe for sesame chicken with quinoa:

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1/2 tablespoon toasted sesame oil
• 2 cups low-sodium chicken broth
• 1 cup uncooked quinoa, rinsed
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 cup thinly sliced green onions
• 1 teaspoon cornstarch
• Toasted sesame seeds, for garnish

Instructions:

• Season the chicken breasts generously with salt and pepper.
• In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and saute for 4-6 minutes, stirring occasionally, until cooked through.
• While the chicken is cooking, whisk together the soy sauce, rice wine vinegar, honey, garlic, ginger, and cornstarch in a separate bowl.
• Once the chicken is cooked, add the green onions and soy sauce mixture to the pan and stir immediately to coat the chicken. The sauce will thicken quickly.
• In a separate saucepan, heat the remaining 1/2 tablespoon of olive oil and 1/2 tablespoon of toasted sesame oil over medium heat. Add the garlic and quinoa, stirring to coat. Toast for 3-4 minutes, stirring occasionally.
• Add the chicken broth to the quinoa and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the water is absorbed.
• Fluff the quinoa with a fork and add it to the chicken mixture. Toss well to combine.
• Garnish with toasted sesame seeds and serve immediately.

Feel free to adjust the seasoning and ingredients to your taste preferences. You can also add more vegetables, such as carrots, cabbage, or snap peas, to make it a heartier dish. Enjoy!

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