Everyone in my house is getting a little tired of my recipes, including me. No one wants to hurt my feeling and they are definitely trying to be subtle. Here is a typical conversation at breakfast … (me) Hey, what should I make for dinner? (Jeremy – 14) I don’t know, (Matt – my husband) Whatever, (Zach – 17) Mommy, everything you make is good, but maybe you could try a new recipe. HE TELLS IT LIKE IT IS! He also recently went totally gluten and dairy free and has been doing a really good job with it. His skin looks great, he has leaned out, has more energy and is better able to focus. All good things for a teenage diver with ADHD!! So with him in mind, I created something new this week, which we all ate. Sadly, I started a Whole 30 yesterday, so it will be another month before I make it again. It’ll be worth the wait!
Southwest Quinoa Bake
Prep Time: 20 minutes
Cook Time: 20 minutes
- 1 1/2 lbs. chicken thighs, trimmed and cubed
- 1 tbsp. extra virgin olive oil
- 1 cup quinoa, rinsed and drained, prepared according to instructions
- 5 oz. package fresh baby spinach, steamed
- 1 can black beans, rinsed and drained well
- 1 can diced chilies
- 1 red pepper, diced
- 4 scallions, diced
- 1/4 cup chopped cilantro
- 1 small can sliced black olives
- 1 jar salsa, I used this FODMAP friendly one from FODY
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/3 cup non-dairy shredded cheddar cheese, I used this one
- Optional – guacamole
- Preheat oven to 350 degrees
- In a medium sized frying pan, warm olive oil over medium heat and add chicken. Cook until no longer pink inside and set aside.
- In a large bowl, combine all of the ingredients, one at a time, stirring in between each addition.
- Pour mixture into a large casserole dish and place in oven to bake.
- Remove from oven when casserole is bubbly and cheese is beginning to brown.
- Let sit for 5 minutes and then serve with a dollop of guacamole, if desired.