mexi-quinoa-chicken-casserole.json

{
    "directions": [
        "Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.",
        "Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes.",
        "Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese."
    ],
    "ingredients": [
        "2 cups chicken broth",
        "1 cup quinoa",
        "2 tablespoons olive oil, divided",
        "3 skinless, boneless chicken breast halves, cut into bite-size pieces",
        "1 onion, chopped",
        "1 green bell pepper, chopped",
        "1 jalapeno pepper, chopped",
        "1 (15 ounce) can black beans, rinsed and drained",
        "1 1/2 cups salsa",
        "1 (6 ounce) can tomato paste",
        "2 teaspoons garlic salt",
        "1 teaspoon ground cumin",
        "1 teaspoon chili powder",
        "1 teaspoon ground black pepper",
        "1 teaspoon dried oregano",
        "1/4 cup sour cream (optional)",
        "1/4 cup shredded Cheddar cheese (optional)"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Mexi-Quinoa Chicken Casserole",
    "url": "http://allrecipes.com/recipe/242418/mexi-quinoa-chicken-casserole/"
}