Mexi-Quinoa Chicken Casserole - cooking recipe

Ingredients

2 cups chicken broth
1 cup quinoa
2 tablespoons olive oil, divided
3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups salsa
1 (6 ounce) can tomato paste
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1/4 cup sour cream (optional)
1/4 cup shredded Cheddar cheese (optional)

Preparation

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.
Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.