Mexican Quinoa Bake square new | 2 Cookin Mamas


A quick, healthy all-in-one pan Mexican Quinoa Bake full of all the flavors you love - black beans, chicken, quinoa, salsa and cheese. All in 30 minutes! 

Course Main Course
Cuisine Mexican
Keywords black beans, casserole, chicken, corn, dinner, easy recipe, mexican, quinoa
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Linda Warren


  • 1 cup Nature's Earthly Choice Quinoa
  • 2 cups chicken broth
  • 2 Tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 large sweet onion
  • 2 jalapenos, minced
  • 1 Tablespoon + 2 teaspoons taco seasoning
  • 2 large chicken breasts, about 1 lb., cubed
  • Tablespoons cilantro, chopped
  • 2 Tablespoons lime juice,
  • 1/4 cup of your favorite fresh salsa
  • 15 oz can black beans, drained and rinsed
  • 1 cup canned corn, drained
  • Salt & pepper to taste
  • 1 cup cheddar cheese, shredded
  • Garnish: 1 avocado, sliced, 2 Tablespoons chopped cilantro & kale chips


  1. Preheat oven to 350 degrees.
  2. Bring quinoa and chicken broth to boil. Turn down heat, cover and simmer for 15 minutes. This step can be done earlier in the day or up to several days ahead of time.
  3. Cube chicken and toss with 1 tablespoon of taco seasoning.
  4. Place olive oil in a medium skillet and heat on medium-high.  Add garlic, onions and jalapenos and saute for 1 minute. Add chicken and cook until chicken is almost done, about 5-6 minutes.
  5. Add remaining ingredients to skillet except cheese and garnishes. Stir well. Sprinkle cheese on top and bake in oven for 15-20 minutes.
  6. Garnish with crushed kale chips, sliced avocado then sprinkle with cilantro.