Cooking and Meal Prep Recipes Mexican Chicken Verde Quinoa Casserole Recipe By Rachael Hartley, RD, LD Rachael Hartley, RD, LD Rachael Hartley, RD, LD, is a registered dietitian and certified intuitive eating counselor. She runs the popular The Joy of Eating blog. Learn about our editorial process Updated on March 01, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Rachael Hartley, RD, LD, CDE (257 ratings) Total Time: 90 min Prep Time: 30 min Cook Time: 60 min Servings: 6 (2 cups each) Nutrition Highlights (per serving) 395 calories 11g fat 43g carbs 34g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 6 (2 cups each) Amount per serving Calories 395 % Daily Value* Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 64mg 21% Sodium 697mg 30% Total Carbohydrate 43g 16% Dietary Fiber 10g 36% Total Sugars 7g Includes 0g Added Sugars 0% Protein 34g Vitamin D 0mcg 0% Calcium 238mg 18% Iron 5mg 28% Potassium 1057mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This cheesy Mexican quinoa casserole is a crowd pleaser! With 10 grams of fiber and 34 grams of protein per serving, it is a stick to your ribs kind of meal. Better yet, it’s made in only one dish to minimize cleanup. Quinoa is high in protein, minerals, fiber, antioxidants, and vitamins. Quinoa is also gluten-free, so it's an option for those with celiac disease or gluten-related disorders. Besides the fact that this recipe is easy, delicious, and only requires a casserole dish, knife, and cutting board to prepare, it is easy to adapt to a variety of tastes and dietary needs. See all of the suggestions below. Ingredients 1 lb. chicken breast (chopped into bite-sized pieces) 1 cup quinoa (rinsed) 2 cups black beans (canned, drained, and rinsed) 2 medium yellow squash (or zucchini, chopped) 8 oz. mushrooms (quartered) 1 (4-oz.) can green chilies (drained) 3/4 cup salsa verde 1 tbsp. chili powder 1 1/2 tsp. ground cumin 1/4 tsp. salt 1/4 tsp. black pepper 1 1/2 cups chicken broth (low-sodium) 2 cups peppers and onions (frozen) 1 cup jack cheese (grated) Optional: avocado, hot sauce, cilantro, and green onions for serving Preparation Preheat oven to 375 F. Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, chiles, salsa, spices, salt, and pepper. Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions. Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes. Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes. Variations and Substitutions Quinoa, the fiber-rich South American pseudo-grain, makes the perfect base for this casserole. It bakes up perfectly tender in the oven with just a little bit of chicken broth. Most grocery stores sell quinoa, but if you can’t find it or aren’t sure if you’ll like it, swap in brown rice. If you use brown rice, top it with 2 cups of very hot chicken broth before baking and keep the casserole covered the whole time in the oven, as brown rice takes a bit longer to cook. When the rice is tender, sprinkle the casserole with cheese and place it back in the oven for another 5 minutes to melt. Swap the chicken for cubes of tofu, crumbled tempeh, or add more beans for a meatless version. Try a mix of pinto beans and black beans for variety. Alternately, if your carbohydrate needs are lower, feel free to leave out the black beans and use an extra half-pound of chicken. Consider this quinoa casserole recipe a template and play with a variety of different flavor combinations. Turn it into a Mediterranean quinoa casserole by swapping in canned tomatoes for the salsa and chilies, use oregano, basil, and crushed red chili flakes for spices, white beans instead of black, and a sprinkle of feta before serving. Or try a broccoli cheddar version, leaving out the salsa and chilies, swapping broccoli for squash, cheddar for jack cheese, and use a teaspoon of dried thyme to flavor. Cooking and Serving Tips If you’ve ever cooked quinoa before only to discover it had a slightly bitter taste, the problem may have been forgetting to rinse it. Quinoa comes coated with saponin, a naturally occurring chemical that helps it ward off insects, so make sure to give your quinoa a good rinse in a fine-mesh sieve before cooking.Don’t worry too much if you pull your casserole out of the oven and notice a little extra liquid bubbling. Most of it will soak up while it sits. You may want to check the casserole towards the end of cooking. If it looks dry, add an extra quarter cup of broth.This recipe makes a fairly complete meal, but if you’d like something more substantial, try a serving of tortilla chips or a crunchy salad of romaine, radishes, and tomatoes with a lime vinaigrette. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Angeli V, Miguel Silva P, Crispim Massuela D, et al. Quinoa (Chenopodium quinoa Willd.): An Overview of the Potentials of the "Golden Grain" and Socio-Economic and Environmental Aspects of Its Cultivation and Marketization. Foods. 2020;9(2):216. doi:10.3390/foods9020216 By Rachael Hartley, RD, LD Rachael Hartley, RD, LD, is a registered dietitian and certified intuitive eating counselor. She runs the popular The Joy of Eating blog. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Helpful Report an Error Other Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.