Recipe
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
2 ½ c. Hy-Vee 33%-less-sodium chicken broth, divided | ||
¾ c. dry quinoa | ||
2 tbsp. Hy-Vee Select olive oil | ||
1 c. diced onion | ||
1 c. diced carrot | ||
1 c. diced red bell pepper | ||
½ c. diced celery | ||
1 (4 oz) can Hy-Vee diced chilies, drained | ||
½ tsp. Hy-Vee black pepper | ||
1 tbsp. Hy-Vee chili powder | ||
2 tsp. ground cumin | ||
½ tsp. ground coriander | ||
2 tbsp. minced garlic | ||
1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained | ||
2 c. diced cooked chicken | ||
1 c. Hy-Vee finely shredded 2%-milk Mexican cheese blend |
Directions
- Preheat oven to 350 degrees.
- Bring 1-1/2 cups chicken broth to a boil in a 2-quart saucepan. Add quinoa; return to a boil, cover and cook over medium heat 12 minutes or until quinoa has absorbed all the broth. Remove from heat, fluff, cover and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, carrot, red bell pepper, celery and diced chilies; sauté until tender, about 3 minutes. Add black pepper, chili powder, cumin and coriander and sauté 2 minutes. Add garlic and sauté 1 minute. Add remaining 1 cup chicken broth, diced tomatoes, chicken and prepared quinoa. Stir to combine.
- Pour mixture into a greased 9-by-13-inch baking dish. Top with shredded cheese. Bake 30 minutes or until heated through.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 740mg
- Total Carbohydrates: 27g
- Protein: 23g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 70%
0%
Iron 15%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Health 2013.