Ingredients

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1 cup uncooked quinoa – A nutritious grain that adds texture and protein. You can substitute it with brown rice, couscous, or cauliflower rice for a lower-carb option.
1 tablespoon extra-virgin olive oil – Used for sautéing. Can be replaced with vegetable oil, avocado oil, or butter.
1 yellow onion, chopped – Provides depth of flavor. White or red onion can also work.
1 green bell pepper, chopped – Adds crunch and color. Feel free to use any bell pepper color you prefer.
1 red bell pepper, chopped – A sweeter contrast to the green pepper. You can use orange or yellow bell peppers as substitutes.
1 pound boneless, skinless chicken breasts, cut into bite-size pieces – The main protein source. If you prefer, you can use boneless, skinless chicken thighs or lean ground beef instead.
1 tablespoon + 2 teaspoons chili powder – Enhances the casserole with a smoky, slightly spicy taste. Reduce the amount if you prefer less heat.
1 ½ teaspoons ground cumin – A warm, earthy spice essential for Mexican-style dishes.
½ teaspoon kosher salt – Adjust to taste based on dietary needs.
½ teaspoon ground black pepper – Adds a subtle kick.
¼ teaspoon cayenne pepper – For extra spice. You can omit this if you prefer a milder dish.
1 teaspoon minced garlic (about 2 cloves) – Provides an aromatic depth of flavor. Garlic powder can work as a substitute.
1 can (15 ounces) fire-roasted diced tomatoes, well drained – Adds a smoky tomato base. If unavailable, use regular diced tomatoes with a dash of smoked paprika.
1 can (15 ounces) black beans, rinsed and drained – A great source of fiber and protein. Pinto beans or kidney beans are good alternatives.
1 cup plain nonfat Greek yogurt – Adds creaminess without excess fat. Sour cream can be used instead.
½ cup freshly grated sharp cheddar cheese, divided – Gives a rich, tangy flavor. You can also try Monterey Jack or Pepper Jack cheese.
½ cup freshly grated mozzarella cheese, divided – Creates a gooey, melty texture. Provolone or white cheddar can be substituted.
Fresh cilantro, for serving – Adds a fresh, herbal contrast to the rich flavors. If you’re not a fan of cilantro, chopped green onions or parsley work well.

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with nonstick spray and set it aside. This prevents sticking and makes cleanup easier.

Step 2: Cook the Quinoa

In a large saucepan, bring 2 cups of water and the quinoa to a low boil. Reduce the heat, cover, and let it cook for 15 minutes. Once done, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork. This step ensures that the quinoa is light and fluffy, not mushy.

Step 3: Sauté the Vegetables

In a Dutch oven or deep sauté pan, heat the olive oil over medium-high heat. Add the chopped onion, green bell pepper, and red bell pepper. Sauté for about 5 minutes, until the vegetables start to soften.

Step 4: Cook the Chicken

Add the chicken pieces to the pan along with chili powder, cumin, salt, black pepper, and cayenne pepper. Stir well and cook until the chicken is fully cooked and no longer pink in the center, about 4 to 5 minutes.

Step 5: Add the Tomatoes and Garlic

Stir in the minced garlic and drained fire-roasted tomatoes. Cook for 1 additional minute, allowing the flavors to blend. Remove from heat.

Step 6: Combine the Ingredients

In the same pot, add the black beans, cooked quinoa, Greek yogurt, ¼ cup cheddar cheese, and ¼ cup mozzarella cheese. Stir everything together until well combined. Taste and adjust the seasoning if needed.

Step 7: Assemble the Casserole

Transfer the mixture to the prepared casserole dish and spread it evenly. Sprinkle the remaining cheddar and mozzarella cheese on top.

Step 8: Bake the Casserole

Place the dish in the preheated oven and bake, uncovered, for 15 minutes, or until the cheese is melted and the casserole is hot.

Step 9: Broil for a Golden Finish

Turn the oven to broil and cook for an additional 3 to 4 minutes, watching carefully so that the cheese lightly browns but does not burn.

Step 10: Serve and Enjoy

Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and enjoy.

Notes

How to Tell if the Chicken is Cooked: Chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut a piece in half—it should be completely white inside, with no pink.
Preventing Overcooked Vegetables: If your veggies cook too fast, lower the heat slightly and stir frequently to avoid burning.
Making This Dish Ahead of Time: Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes before placing it in the oven.
Freezing Leftovers: Store portions in airtight containers and freeze for up to 3 months. Reheat in the oven at 350°F or in the microwave.
Substituting Greek Yogurt: If you don’t have Greek yogurt, use sour cream or a dairy-free alternative.

Author: Paula Susan
Prep Time: 25 minutes
Cook Time: 20 minutes