This quick and easy Mexican Chicken Quinoa Casserole is a healthier way to enjoy Mexican food! With only 12 ingredients and 15 minutes of prep required, it is the perfect weeknight dinner!
Cook the quinoa according to directions on package (SEE NOTES for how to make perfectly cooked quinoa!). Once cooked, remove from heat, fluff and season generously with salt and pepper. Transfer cooked quinoa to a large bowl.
Mix casserole ingredients: Add the cooked chicken, salsa, onion, green chiles, corn, black beans, garlic powder, cumin and chili power to the bowl of quinoa. Stir to combine. Fold in 1 cup of jack cheese and ½ cup of mozzarella. Generously season with salt and pepper. (SEE NOTES)
Serve: Remove baking dish from the oven and top with optional garnishes. Serve and enjoy!
Baked quinoa casserole leftovers can be stored in an airtight container in the freezer for up to 3 months. Pro-tip: Portion out leftover quinoa casserole into individual servings and freeze for an easy microwave meal (perfect for lunches)!
Unbaked quinoa casserole can be assembled and covered tightly with plastic wrap and then foil and stored in the freezer for up to 3 months. When ready to bake, thaw the casserole in the refrigerator overnight and bake per the recipe instructions, adding 15-20 minutes to the cook time.
How to Cook Perfect Quinoa: (Method from cookieandkate.com)