Is this a layered "Italian" lasagna or a "Mexican" flavored dish with nutritional quinoa?
A. Prepare:
1 cup (240 g) cooked organic or free-ranged chicken, cut into cubes
Cazuela mexicana con quinoa
Serves 6-8
Preheat the oven to 350F (175C)
A. Prepare:
1 cup (240 g) cooked organic or free-ranged chicken, cut into cubes
1 cup (240 ml) Basic Boiled Quinoa*
*2 cups (470 ml) Basic Boiled Quinoa (Save the rest for another dish.)
1 1/2 cups (355 g) mix together: organic corn and black bean salsa*2 cups (470 ml) Basic Boiled Quinoa (Save the rest for another dish.)
to make:
just a little less than a cup (210 ml) of water and 1 cup (249 ml) quinoa (thoroughly rinsed)
1. Bring to a boil, add quinoa.
2. Return to boil, and cook over medium heat for 12 minutes or until quinoa has absorbed all the water.
(a) If you are using black or red quinoa, it requires 5-10 minutes longer.
3. Remove from the heat, fluff, cover, and let stand for 5 minutes.
4. If it taste bitter, rinse with cold water until bitterness is gone. Drain, return to the saucepan, cover and steam until dry, about 5 minutes.
B. Casserole
B. Casserole
3 cups (710 ml) organic fried, unbroken yellow or blue corn chips (about 35)
1 cup (240 ml) organic plan yogurt (or dairy-free yogurt)
1 cup (240 ml) Mexican Chihuahua cheese or (dairy-free) jalapeño cheese
1 cup (240 ml) shredded (dairy-free) cheddar cheese
1 4 ounce (120 ml) can of chopped organic green chilies
1 tsp. (5 ml) chili powder
1/4 tsp. (1,2 ml) or more cayenne pepper to taste
1 cup (240 ml) Mexican Chihuahua cheese or (dairy-free) jalapeño cheese
1 cup (240 ml) shredded (dairy-free) cheddar cheese
1 4 ounce (120 ml) can of chopped organic green chilies
1 tsp. (5 ml) chili powder
1/4 tsp. (1,2 ml) or more cayenne pepper to taste
1. Spray a baking dish with olive oil cooking spray.
2. Spread 1/2 cup (120 ml) salsa on the bottom.
3. Cover with a layer of corn chips.
4. In a bowl, mix in the chicken, Basic Boiled Quinoa, yogurt, 3/4 cup (180 ml) each of the cheeses, 1/2 cup (120 ml) salsa, chilies, chili powder, and cayenne pepper.
5. Spread an even layer of chicken mixture over the corn chips.
6. Cover with another layer of corn chips.
7. Drizzle the remaining salsa over the chips.
8. Top with the rest of the cheeses.
9. Cover with foil and bake for 30 minutes.
10. Remove the foil and bake another 15 minutes until the top is golden and bubbly.
11. Let it stand for 5 minutes before serving.
-modified Cooking with Ancient Grains
2. Spread 1/2 cup (120 ml) salsa on the bottom.
3. Cover with a layer of corn chips.
4. In a bowl, mix in the chicken, Basic Boiled Quinoa, yogurt, 3/4 cup (180 ml) each of the cheeses, 1/2 cup (120 ml) salsa, chilies, chili powder, and cayenne pepper.
5. Spread an even layer of chicken mixture over the corn chips.
6. Cover with another layer of corn chips.
7. Drizzle the remaining salsa over the chips.
8. Top with the rest of the cheeses.
9. Cover with foil and bake for 30 minutes.
10. Remove the foil and bake another 15 minutes until the top is golden and bubbly.
11. Let it stand for 5 minutes before serving.
-modified Cooking with Ancient Grains
