2 1/2 cups chicken broth (reduced sodium, if desired)
3/4 dry quinoa
2 tbsp olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced red bell pepper
1/2 cup diced celery
1 can (4 oz) diced green chilies, drained
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
2 tbsp minced garlic
1 can (14.5 oz) diced tomatoes with green chilies, drained
2 cups diced, cooked chicken
1 cup finely shredded Mexican cheese blend
Preheat oven to 350º.
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 for 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 chilies; saute until tender, about 3 minutes. Add chili powder, cumin, coriander, and black pepper; saute 2 minutes. Add garlic and saute 1 minute. Add remaining 1 cup of chicken broth, diced tomatoes with green chilies, chicken and prepared quinoa. Stir to combine.
Pour mixture into a greased 9x13 baking dish. Top with shredded cheese. Bake 30 minutes or until heated through. Serves 6.