INGREDIENTS

• 600g chicken breast, cut into small cubes
• 2 tsp. olive oil, plus more for greasing the baking dish
• 1 cup tri coloured quinoa, rinsed and drained
• 1 tablespoon of Broth of Life Chicken Bone Broth Powder or Dehydrated Bone Broth
• 1 medium onion, finely chopped
• 1 can 400g black beans, drained and rinsed
• 1 cup frozen corn
• 310g jar of Organics Salsa (mild)
• ½ red capsicum deseeded and chopped 
• 1 tsp. chilli powder and or chilli flakes (depending on the heat you desire)
• 1 tsp. ground coriander 
• ½ tsp. ground cumin
• ½ tsp. garlic powder
• ¼ tsp. salt
• 150g Solanato or cherry tomatoes, whole

GARNISH

• ½ cup finely shredded cheese, divided (such as cheddar, monterey jack or ‘Mexican’ blend)
• Chopped fresh coriander, lime wedges, diced avocado and chilli flakes for serving

METHOD

1. Preheat oven to 180C. Grease a rectangular casserole dish and set aside. 
2. Pop your quinoa in a fine-mesh strainer and rinse under cold water for about a minute. Transfer to a medium saucepan and add 2 cups water and 1 tablespoon of Broth of Life Chicken Bone Broth Powder or Dehydrated Bone Broth. Bring this to boil then reduce heat to medium-low and allow quinoa to cook, covered, for 15 minutes or until the liquid is absorbed. Stand covered for 5 minutes, then fluff with fork and set aside.
3. Meanwhile while your quinoa is cooking, place a wok over medium-high heat and add 2 tsp. olive. Add onion and saute for 5 mins or until soft, then add cubed chicken. Cook 5-6 minutes then stir and continue cooking another 3-4 minutes or until chicken is nearly cooked thru.
4. Using a large bowl, combine drained quinoa and chicken mixture with remaining ingredients saving the ½ cup shredded cheese for later use. Stir to combine. 
5. Pop the mixture into the greased baking dish and cover with foil. 
6. Bake for 25-30 minutes or until heated through. Remove foil and sprinkle remaining ¼ cup of shredded cheese over quinoa mixture before serving. 
7. Garnish with coriander, lime wedges, diced avocado and chilli flakes.

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