When it comes to easy weeknight dinners, this Southwestern Chicken Quinoa Bake with Spinach is the best! Loaded with healthy nutrients and protein, not to mention incredible Southwestern flavor, it’s a family favorite every time it shows up on the dinner table.
1–1/2 cups uncooked quinoa
2 cups cooked chicken, shredded
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese, divided
2 cups fresh baby spinach leaves
15-ounce can black beans, rinsed and drained
1 cup frozen corn
1–1/2 cups salsa
salt and pepper to taste
Finely chopped scallions and cilantro as garnish
Preheat the oven to 375 degrees F.
Cook the quinoa according to the package directions. Or cook the quinoa the night before, which makes this an incredibly quick and easy dinner. Once cooked, remove from heat and transfer the cooked quinoa into a large bowl.
Fold in the cooked chicken, shredded cheese (Colby jack, cheddar, Mexican blend), 1/2 cup of the shredded mozzarella, spinach, drained black beans, corn, and salsa. Season with salt and pepper to taste and stir to combine.
Lightly spray a 12-inch oven-safe skillet with non-stick spray, and transfer the mixture into the skillet. Top with the remaining mozzarella cheese and bake for about 20 -25 minutes, or until the top layer of cheese is bubbly and melted.
Remove the skillet from the oven and garnish with green onions and cilantro; serve.
This is delicious as a meal all on its own — or add pita or tortilla chips for a game day dip!
Keywords: Quinoa, Quinoa Bake, Chicken Quinoa Bake