Salsa Verde Chicken Quinoa
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.
Servings 6 servings
- 2 cups quinoa rinsed
- 4 cups chicken stock
- 2 cups salsa verde
- 2 cups cooked chicken diced or shredded
- 2 cups Sargento 4 Cheese Mexican shredded cheese
- Avocados, tomatoes, cilantro for serving
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.
Calories: 539kcal | Carbohydrates: 47g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 1067mg | Potassium: 770mg | Fiber: 3g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 3.2mg | Calcium: 283mg | Iron: 3.7mg