Contributed By: Virginia Daugherty of South Range, WI
2 ½ c. chicken broth, divided
¾ c. dry quinoa, rinsed
2 T. olive oil
1 c. diced onion
1 c. diced carrot
1 c. diced red bell pepper
½ c. diced celery
1 (4 oz.) can diced chilies, drained
½ tsp. black pepper
1 T. chili powder
2 tsp. ground cumin
½ tsp. ground coriander
2 T. minced garlic
1 (14.5 oz.) can diced tomatoes with green chilies, drained
2 c. diced cooked chicken
1 c. finely shredded, Mexican cheese blend
Preheat oven to 350°. Bring 1 ½ cups chicken broth to a boil in a 2-quart saucepan. Add quinoa; return to a boil, cover and cook over medium heat 12 minutes or until quinoa has absorbed all the broth. Remove from heat, fluff, cover and set aside. Heat olive oil in large skillet over medium heat. Add onion, carrot, red bell pepper, celery and diced chilies, saute until tender, about 3 minutes. Add black pepper, chili powder, cumin and coriander and saute 2 minutes. Add garlic and saute 1 minute. Add remaining 1 cup chicken broth, diced tomatoes, chicken and prepared quinoa. Stir to combine. Pour mixture into greased 9x13-inch baking dish. Top with cheese. Bake 30 minutes or until heated through.
