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a close up shot of chicken quinoa spinach casserole.
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Chicken Spinach Quinoa Casserole

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.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 334kcal

Ingredients

  • 1 cup (195g) uncooked quinoa , yields about 3 cups cooked
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 medium (about 350g) sweet potato, peeled and diced into ½ inch pieces (see note)
  • ½ cup water or broth of choice
  • 15 ounce can no-salt-added black beans, rinsed and drained
  • 2 cups (235g) cooked shredded chicken
  • 10 ounce frozen chopped spinach, thawed
  • 1 ½ cups tomato sauce, see note
  • 1 cup shredded 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.
  • It's absolutely delicious cold too!
 
 
 

Nutrition

Calories: 334kcal | Carbohydrates: 38g | Protein: 23g | Fat: 11g | Sodium: 187mg | Potassium: 821mg | Fiber: 9g | Sugar: 4g | Calcium: 201mg | Iron: 4mg