Red Quinoa Casserole with Smoky Chili Chicken, Corn and Fresh Cheese

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   In a medium saucepan, combine the red quinoa and chicken broth. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   While the quinoa cooks, mix the chicken with the ground ancho chili, ground cumin, half of the minced garlic, lime juice, 1 tablespoon (15 ml) olive oil, half of the salt, and the black pepper. Let it rest for 10 minutes.

4. 4

   Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the seasoned chicken for 5 to 6 minutes, stirring, until cooked through. Remove the chicken and set aside.

5. 5

   In the same skillet, add the red onion, the remaining minced garlic, and the red bell pepper. Cook for 3 minutes until slightly softened. Stir in the corn, tomato, dried oregano, and the remaining salt; cook 3 minutes more to create a juicy sofrito.

6. 6

   Add the cooked quinoa and the reserved chicken to the skillet. Mix well to combine the flavors. Add half of the chopped cilantro and half of the toasted pumpkin seeds.

7. 7

   Transfer the mixture to the prepared baking dish. Scatter the crumbled fresh cheese evenly over the top.

8. 8

   Bake for 12 to 15 minutes at 400°F (200°C), until the cheese is hot and lightly golden around the edges.

9. 9

   Remove from the oven and let rest for 5 minutes. Finish with the remaining chopped cilantro and toasted pumpkin seeds before serving.