KWEENO For The Win!

The last time I posted a recipe about quinoa, my sweet friend, Meredith, posted this commercial on my wall...

I laughed WAY too hard.

And I still do.  Cracks me up every time I play it.  Hahahaha!!!!

We've been eating A LOT of quinoa lately.  I mean, shoo.  We might as well.  I paid enough for it and the bag holds at least 10 servings, I swear.  #quinoafordays

This dish makes enough to feed a small army.  If only my boys would partake in the servings.  They feel a lot like the KWEE-NO guy in the commercial..."what the heck is this anyway?!?!?!"  Not that they'd eat it even if they could figure it out, but still.  Heck, I'd love for them to eat hamburgers with us!!!  I rest in the idea that my boys won't be 25 with the taste palate of a 2-year-old....or will they?!?!

Anyway, like I was saying before, this recipe makes quite the serving.  And it's so delicious, too.  If you haven't made the plunge to serve kweeno at your house, you really should dive in.  This is the *perfect* quinoa starter recipe (in my opinion).  Packed full of flavor and SUPER easy!!!  

QUINOA & CHICKEN ENCHILADA CASSEROLE

adapted from Skinny Taste

1 1/4 C. quinoa

2 C. chicken broth

2-3 boneless, skinless chicken breasts, cooked and shredded.

1/2 tsp. olive oil

1 clove garlic, crushed

1 (16 oz.) jar of salsa {we used Joe T. Garcia}

1 (10 oz.) can red enchilada sauce

1 (4 oz.) can diced green chiles

1 (14 oz.) can of black beans (rinsed & drained)

1 (14 oz.) can of corn, drained

1/4 C. chopped fresh cilantro

1 1/2 C. shredded Mexican/Fiesta blend cheese

Avocado, diced {for garnish, optional}

Scallions, diced {for garnish, optional}

First up, let's cook the KWEENO...ahem, QUINOA.  I like to cook mine in chicken broth and add a little garlic and onion powder in as it's boiling.  It helps to cut down on the bitterness.  So, combine the quinoa and chicken broth in a pot, bring to a boil, reduce heat, & simmer according to package directions.

At the same time, cook your chicken.  If you're smart, you'll already have yours cooked and shredded...or you'll take it easy and shred a rotisserie instead.  In that case, you would be #winning. If you're cooking it, shred it when it's ready and set aside.

While the quinoa is a-cookin', go ahead and prep the rest.  There will be minimal prep...hence the reason this is a great starter meal if you're just getting into quinoa.

Saute the garlic in the olive oil until fragrant...about 1-2 minutes.  Add the salsa and the enchilada sauce to the same pan, mix until combined, and simmer for about 5-10 minutes.  

Now take the quinoa you cooked earlier and dump it into a large bowl.  Toss in the shredded chicken, too.  Add the green chiles, black beans, corn, cilantro, and 1/2 C. of the cheese.  Mix until ingredients are combined.

Remove the enchilada sauce/salsa mix from the heat and pour over the quinoa mixture in the large bowl.  Stir until the quinoa mix is well coated with the salsa/sauce.  

Transfer the quinoa mixture to a greased, 9x13 baking dish.  Top with the remaining cheese and cover with foil.  Bake for about 20-25 minutes (or until cheese is melted) at 400 degrees.

If you so desire...which we did, of course ( I mean, go big or go home, right?!?!)...go ahead and top your serving with diced avocado and scallions.  

Seriously, y'all.  SO delicious!

I'm really emphatic about explaining the meals I cook.  Not so much articulate, but emphatic, yes.  AMAZING!!!!  Remember how much I love exclamations?!  Because I do!!!  And I love this dish just as much!!!  

If you're just boarding the quinoa train, or if you've had your ticket for years, get on this dish as soon as you can.  Simple, easy, and tasty....a winning combo, for sure!

KWEENO FOR THE WIN!!!!