Quinoa is an AMAZING food. So versatile, so healthy, and so filling. And I can’t tell you how many times it took me to get it right. The first time I cooked it it was crunchy like caviar, and we all thought it tasted kind of funny.
I’ve since learned the proper water to quinoa ratio, and discovered that cooking the quinoa in broth vs. water does wonders…And now we love it!
I have a habit of perusing Pinterest clicking on yummy looking recipes and then simply storing them away in my mind for a later time. Such was how this Santa Fe Chicken Quinoa Casserole recipe came about. Unfortunately, I didn’t save the recipe and when I went to make it, I couldn’t quite remember a few of the ingredients. It turned out okay, but not something I’d make again. My second attempt I was out of a couple ingredients so I made a couple risky substitutions. Not a good move.
Third time is a charm right?
I made sure I had the right ingredients for what I had in mind. I’m notorious for just using what I’ve got. If I don’t have what I need, I just throw in something else and hope it works! Alter Eco sent me some of their Rainbow Quinoa to use in my Santa Fe Chicken Quinoa Casserole recipe so I was all set there. I gave myself enough prep time–key in this recipe. And voila!
My Santa Fe Chicken Quinoa Casserole recipe turned out perfect! This quinoa casserole serves 6 to 8 people. It’s a one-dish meal so you don’t have to worry about prepping any sides! Plus, the leftovers are just as yummy as the first day. That’s a huge plus in my book!