Recipe: Quinoa Fajita Casserole
Life is full, in our house, and time to prep elaborate meals is hard to come by. I'm sure you mamas can relate-- which is why I am ALL about prepping ahead as much as possible to make healthy dinners happen. In fact, I just posted a long-overdue meal prep over on Youtube with how I planned and prepped for my family, last week. Haven't watched it? Get over there, mama!
Today's recipe is one of my FAVORITE easy prep-ahead dinners: quinoa fajita casserole. You can use whatever leftover chicken (or whatever meat you prefer!) you have-- whether it be instant pot chicken, leftover slow cooker chicken or rotisserie, along with some easily prepped peppers and onions and pre-cooked quinoa to make this dinner happen in NO time. Make it, this week!
Quinoa Fajita Casserole
1 cup quinoa 1 tbsp avocado or olive oil 2 bell peppers, sliced 1 medium onion, sliced 1/2 tsp cumin 1 tsp dried cilantro or oregano 1 clove garlic, minced 2 cups shredded chicken- cooked & mixed with 1/2 tbsp chili powder or homemade taco seasoning (see video for the full recipe!)
sea salt, to taste 1 cup shredded Mexican cheese (optional) plain yogurt or sour cream + fresh cilantro to top
1. Cook quinoa with 2 cups of water (add to pan, bring to boil, cover + simmer on low for 15 minutes. Fluff with fork-- or use a rice cooker). Prep ahead for ease!
2. Preheat oven to 375. Heat oil to medium high in a large cast iron or sautée pan. Add peppers & onions and sprinkle within cumin, cilantro or oregano and sea salt. Cook until starting to blacken. Stir, turn heat to medium low and cook, stirring occasionally, until soft. Stir in garlic just before taking off pan.
3. Using cast iron skillet or in a large bowl, mix quinoa with cooked & seasoned shredded chicken and pepper/onion mix. Season to taste.
4. Transfer to a baking dish, top with shredded cheese and bake uncovered for 15 minutes. Broil 1-2 minutes to darken cheese.
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