A baby and kid-friendly comfort meal you don't want to miss! This chicken spinach quinoa casserole with black beans is super easy to make and loaded with iron and protein.
1cup(195g) uncooked quinoa , yields about 3 cups cooked
2cupswater
1tablespoonolive oil
1mediumonion, diced
1tablespoonminced garlic
1tablespoontomato paste
1teaspoon cumin
1medium(about 350g) sweet potato, peeled and diced into ½ inch pieces (see note)
½cupwater or broth of choice
15ouncecan no-salt-added black beans, rinsed and drained
2cups(235g) cooked shredded chicken
10ouncefrozen chopped spinach, thawed
1 ½cupstomato sauce, see note
1cupshredded cheddar cheese (or more depending on preference)
Toppings: fresh herbs, lime juice, avocado, yogurt or sour cream
Instructions
Rinse quinoa in a fine mesh strainer and drain. Combine quinoa and water in a medium pot. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand for 5 minutes, covered. Fluff with a fork.
Preheat oven to 400 degrees Fahrenheit. Heat oil in a large pot over medium high heat and add onion. Cook until softened, about 3-4 minutes.
Lower the heat to medium and add garlic, tomato paste, and cumin. Cook for 1-2 minutes until well-incorporated.
Add sweet potatoes and water (or broth). Bring to a boil, cover, reduce heat to medium, and cook for 10-15 minutes, or until sweet potatoes are soft (but not mushy!)
Add in the cooked quinoa, chicken, beans, spinach, and sauce. Stir to combine.
Spread into a greased 9x13 inch baking dish. Top with cheese (can leave out for baby’s portion).
Cover and bake for 25-30 minutes until cheese is melted and sweet potatoes are soft.
Enjoy with toppings of choice!
Notes
I like to keep the sweet potato pieces a bit larger for texture. If you’d like to dice into small pieces then reduce cooking time in step 4.
For tomato sauce, feel free to use store-bought or homemade. You can also use pasta sauce or even salsa for a Mexican flare.
Store in an airtight container and refrigerate for 3-4 days. If freezing, Transfer to freezer-safe container and store for up to 3 months. I like to freeze in individual portions.
When reheating a small portion, microwave in 30-60 second increments until warmed to your liking. For larger portions, place casserole in a small dish and heat at 350°F.