This Mexican quinoa recipe is a perfect weeknight dinner. It comes together in around 30 minutes and is flavored with a roasted tomatillo salsa, juicy chicken, and lots of cheese.
Bring the chicken stock and quinoa to a boil in a large sauce pan. Reduce heat to a simmer, cover and cook for 15-20 minutes or until most of the liquid has evaporated. Remove from the heat and let sit for 5 minutes. Fluff with a fork.
Stir the salsa verde, chicken, and 1 cup of the cheese into the quinoa until well combined. Spread into a 2 quart baking dish. Top with the remaining cheese.
Bake at 350 degrees for 15 minutes. Serve topped with diced avocadoes, tomatoes, and cilantro if desired.