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Hatch Chile Southwestern Quinoa Casserole

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 cup uncooked quinoa
  • 1 teaspoon extra virgin olive oil
  • 1 medium red onion thinly sliced
  • 1 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 cup chopped roasted Hatch chiles mild or hot
  • 1 cup corn fresh or frozen
  • 1 tablespoon tomato paste
  • 2 cups shredded rotisserie chicken
  • 1 15 oz can black beans, no sodium added
  • 1 7 ¾ oz can of your favorite salsa
  • ½ cup water
  • 1 cup shredded cheddar
  • Cilantro
  • Lime


  • Preheat oven to 375F.
  • Cook quinoa: Bring pot of water to a boil, add quinoa, and then lower heat to simmer. Cover, and cook until soft and liquid is absorbed, about 15 minutes.
  • Heat a large nonstick skillet over med-high heat. Add oil and sauté onion until lightly browned, about 5 minutes. Add garlic and sauté for 1 min. Add rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to a medium bowl and stir in quinoa and beans.
  • Add salsa and water to the same pan, bring to a boil, then reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
  • Pour the mixture into a 9 inch by 13 inch baking dish coated with cooking spray. Sprinkle with cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
  • Serve with cilantro, sour cream, guacamole, etc.


Calories 253; Total fat 6g; Saturated fat 1g; Sodium 454 mg; Total carbohydrates 37g; Fiber 7g; Sugar 3g; Protein 22g


Serving: 8g