Cheesy Chicken Quinoa

For days when you’re low on energy and inspiration, this cheesy chicken quinoa is here to save you. Easy to make, big on flavor, and perfect for a weeknight.

Easy, cheesy chicken quinoa has been my midweek go-to for weeks now.

When I’m busy at work, I’m often looking for dinners that I can throw together somewhat quickly without compromising on flavor. This cheesy chicken quinoa recipe has been that recipe for me, and I’ve had it on rotation for the last few weeks. It tastes so good, and you only need to do a little prep work. I also love the versatility; you can mix and match ingredients depending on what you have or your personal preferences.

How to make this cheesy chicken quinoa

You don’t need many ingredients for this meal, and I’ll list out some substitutes below.

What you need

• Quinoa: I love quinoa, but you could easily make this with cooked white or brown rice. Adjust the cooking time as needed depending on the package instructions.
• Ground chicken: I used ground chicken, but you can make this with ground beef, turkey, or pork instead.
• Veggies and aromatics: You’ll need onion, bell peppers, jalapeño pepper, and minced garlic. You could add frozen corn, diced sweet potato, or butternut squash to this as well. If you want to add sweet potato or squash, you may just need to adjust the cooking time to simmer them a bit longer.
• Spices: You’ll need chili powder, cumin, paprika, and cayenne powder.
• The broth: You’ll use tomato paste, diced tomatoes, and chicken stock to create a thick, stewy, tomatoey broth.
• Finishing touches: I finish the stewy ground chicken with lime juice and cilantro.
• Oaxaca cheese: I love Oaxaca cheese because it melts beautifully and has a great buttery flavor. You can use your favorite grated cheese on top!

You could also add a can of drained pinto or black beans to this cheesy chicken quinoa to make it extra filling!

• Step 1: Make the quinoa in a small pot and set it aside.
• Step 2: As the quinoa cooks, start the ground chicken. Heat oil in a large, ovenproof pot and cook the chicken. Then, add the diced onion, bell peppers, and jalapeño.

• Step 3: Next, add the minced garlic and spices. Add the tomato paste and stir to coat.
• Step 4: From there, add the chicken stock and diced tomatoes and bring to a boil. I like to add a pinch of sugar to offset any acidity from the tomatoes.
• Step 5: Reduce the heat to low and simmer for about 20 to 30 minutes.

• Step 6: Add minced cilantro, lime juice, and the cooked quinoa to the chicken. Stir to combine.
• Step. 7: Finish the chicken and quinoa with the grated cheese. Broil for a few minutes until browned and bubbly.

You’re ready to serve it up! Finish the cheesy chicken quinoa with sliced jalapeño and more minced cilantro. I like to add a big dollop of sour cream on top right before taking it to the table.

Cheesy Chicken Quinoa

For days when you're low on energy and inspiration, this cheesy chicken quinoa is here to save you. Easy to make, big on flavor, and perfect for a weeknight.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Inactive time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 568kcal

Equipment

• Wide pot
• Small pot

Ingredients

• 1 tablespoon plus 2 teaspoons neutral oil
• 1 cup quinoa (rinsed and drained)
• 1 pound ground chicken
• 1 yellow onion (peeled and small-diced)
• 2 red or orange bell peppers (trimmed, seeded, and small-diced)
• 1 jalapeño pepper (trimmed and small-diced)
• 4 cloves garlic (peeled and minced)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne powder (optional)
• 2 tablespoons tomato paste
• 14.5- ounce can diced tomatoes
• 1 cup chicken stock
• Pinch sugar (optional)
• ½ cup cilantro (loosely packed and minced, plus more for serving)
• 1 lime (juiced)
• 6 ounces Oaxaca cheese (grated)
• Sliced jalapeño (optional; for serving)
• Sour cream (for serving)
• Lime wedges (for serving)

Instructions

Cook the quinoa:

• Heat 2 teaspoons neutral oil in a small pot over medium heat. Add the rinsed quinoa and cook for 2 to 3 minutes to toast it lightly. Add ¾ teaspoon salt. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and cover. Simmer for 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with a fork.

Brown the chicken:

• Heat 1 tablespoon neutral oil in a large, ovenproof skillet over medium heat. Once hot, add the ground chicken and season with salt and pepper. Cook for 8 to 10 minutes, breaking it up as it cooks.

Cook the aromatics:

• Add the diced onion, bell peppers, and jalapeño to the chicken. Cook for an additional 5 to 8 minutes until softened. Season with salt and pepper.
• Add the garlic, chili powder, cumin, paprika, and cayenne powder and toss to coat.

Simmer the ground chicken:

• Add the tomato paste to the skillet and stir to coat. Cook for 1 to 2 minutes to brown the paste.
• Add the diced tomatoes and 1 cup chicken stock. Bring to a boil. Add a pinch of sugar and reduce the heat to low and simmer, uncovered, for 20 to 30 minutes. Taste and adjust the seasonings to your preference.

Finish the cheesy chicken quinoa:

• Turn the broiler on.
• Add the cooked quinoa, minced cilantro, and lime juice to the chicken and stir to combine. Sprinkle the grated Oaxaca cheese on top and transfer to the broiler for 3 to 4 minutes or until the cheese is bubbly and browned.

To serve:

• Sprinkle the finished dish with minced cilantro and scatter sliced jalapeño on top, if you like. Serve with a dollop of sour cream on top and more lime wedges on the side. Enjoy!

Nutrition

Calories: 568kcal | Carbohydrates: 43g | Protein: 38g | Fat: 28g | Sodium: 546mg | Fiber: 7g | Sugar: 7g | Vitamin C: 95mg

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