
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
- Pre-heat the oven to 180 degrees Celsius (350 F).
- 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.
- Cut the tomatoes and the bell pepper into pieces and put them aside.
- 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.
- 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.
- 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.
- Divide the quinoa over an oven dish. Add the chicken and the vegetables and pour the enchilada sauce on top. Stir everything together.
- Divide the grated cheese over the oven dish and put the casserole in the oven for 10 minutes, until the cheese has melted.
- 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.
Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!
Print
Mexican quinoa casserole
- 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
- 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
- Pre-heat the oven to 180 degrees Celsius (350 F).
- 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.
- Cut the tomatoes and the bell pepper into pieces and put them aside.
- 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.
- 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.
- 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.
- Divide the quinoa over an oven dish. Add the chicken and the vegetables and pour the enchilada sauce on top. Stir everything together.
- Divide the grated cheese over the oven dish and put the casserole in the oven for 10 minutes, until the cheese has melted.
- 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