mexican quinoa casserole - karlijnskitchen.com

Mexican quinoa casserole

I wanted to make a casserole that was healthy, but also tasty and cheesy. A casserole with Mexican flavours. And I managed with this Mexican quinoa casserole! A casserole with a layer of melted cheese, but also loaded with healthy ingrediënts. If you don’t have a lot of time on the evening that you want to make this recipe, you can also prepare the enchilada sauce the evening before. That saves you some time 🙂 

What do you need (for 4 persons)

  • 240 g quinoa
  • 400 g chicken breast, in cubes
  • 4 tomatoes
  • 2 red bell peppers
  • 60 g sweet corn
  • 100 g low-fat cheese
  • Fresh cilantro for garnish
  • Optional: lactose-free sour cream or cream cheese

For the enchilada sauce

  • 500 ml stock (choose a low FODMAP stock cube)
  • 2 tbsp olive oil
  • 2 tbsp gluten-free flour
  • 1 can pureed tomato (70 g)
  • A pinch of chilli
  • A pinch of cumin
  • A pinch of oregano
  • A pinch of salt

How to make the Mexican quinoa casserole

  1. Pre-heat the oven to 180 degrees Celsius (350 F).
  2. Boil the quinoa according to the instructions on the package. You can add half a stock cube to the water to give the quinoa some more flavour.
  3. Cut the tomatoes and the bell pepper into pieces and put them aside.
  4. Heat some oil in a pan and fry the pieces of chicken breast until they are cooked on all sides. Season with pepper and salt. Add the tomatoes, bell pepper and corn and fry for a few minutes.
  5. Heat two tablespoons of olive oil in a pan, for the enchilada sauce.  Add two tablespoons of flour and stir this through. Add the spices and stir together.
  6. Add the stock and the pureed tomato and stir the sauce through with a whisk. Bring the sauce to a boil, lower the heat and leave the sauce to simmer for about 15 minutes.
  7. Divide the quinoa over an oven dish. Add the chicken and the vegetables and pour the enchilada sauce on top. Stir everything together.
  8. Divide the grated cheese over the oven dish and put the casserole in the oven for 10 minutes, until the cheese has melted.
  9. Serve the casserole with some fresh cilantro and lactose-free sour cream or cream cheese.

Enjoy! 

Will you let me know if you make my Mexican quinoa casserole? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

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mexican quinoa casserole - karlijnskitchen.com

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mexicaanse quinoa ovenschotel - karlijnskitchen.com

Mexican quinoa casserole


  • Author: Karlijn
  • Total Time: 30 mins
  • Servings: 4 1x

Description

A healthy Mexican quinoa casserole with tomato, bell pepper, enchilada sauce, grated cheese and fresh cilantro. Low FODMAP, gluten-free and lactose-free.


Ingredients

Scale
  • 240 g quinoa
  • 400 g chicken breast, in cubes
  • 4 tomatoes
  • 2 red bell peppers
  • 60 g sweet corn
  • 100 g low-fat cheese
  • Fresh cilantro for garnish
  • Optional: lactose-free sour cream or cream cheese

For the enchilada sauce

  • 500 ml stock (choose a low FODMAP stock cube)
  • 2 tbsp olive oil
  • 2 tbsp gluten-free flour
  • 1 can pureed tomato (70 g)
  • A pinch of chilli
  • A pinch of cumin
  • A pinch of oregano
  • A pinch of salt

Instructions

  1. Pre-heat the oven to 180 degrees Celsius (350 F).
  2. Boil the quinoa according to the instructions on the package. You can add half a stock cube to the water to give the quinoa some more flavour.
  3. Cut the tomatoes and the bell pepper into pieces and put them aside.
  4. Heat some oil in a pan and fry the pieces of chicken breast until they are cooked on all sides. Season with pepper and salt. Add the tomatoes, bell pepper and corn and fry for a few minutes.
  5. Heat two tablespoons of olive oil in a pan, for the enchilada sauce. Add two tablespoons of flour and stir this through. Add the spices and stir together.
  6. Add the stock and the pureed tomato and stir the sauce through with a whisk. Bring the sauce to a boil, lower the heat and leave the sauce to simmer for about 15 minutes.
  7. Divide the quinoa over an oven dish. Add the chicken and the vegetables and pour the enchilada sauce on top. Stir everything together.
  8. Divide the grated cheese over the oven dish and put the casserole in the oven for 10 minutes, until the cheese has melted.
  9. Serve the casserole with some fresh cilantro and lactose-free sour cream or cream cheese.
  • Prep Time: 20 mins
  • Cook Time: 10 mins

Nutrition

  • Serving Size: 1
  • Calories: 580
  • Fat: 18
  • Carbohydrates: 61
  • Fiber: 5
  • Protein: 44

 

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