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
Preheat oven to 180C. Grease a rectangular casserole dish and set aside.
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.
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.
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.
Pop the mixture into the greased baking dish and cover with foil.
Bake for 25-30 minutes or until heated through. Remove foil and sprinkle remaining ¼ cup of shredded cheese over quinoa mixture before serving.
Garnish with coriander, lime wedges, diced avocado and chilli flakes.
