Now that football season is in full swing, there’s a new-ish Bud Light commercial that entertains me every time I see it. Maybe you’ll know which one I’m referring to. It’s the one where the Philadelphia Eagles fan is tailgating outside of the stadium and he pulls out a box of frozen quinoa burgers to put on the barbecue. His inner monologue starts and he says he has no idea what they are, claims he doesn’t want to eat them because they taste like grass, but last time he ate the quinoa burger the Eagles won their game. It’s quite the dilemma for him. The most amusing part of this bit is that he pronounces it “kwi-no” and that reminds me of the first time my husband tried quinoa.
Much like that Eagles fan, my husband had no clue what it was or how to pronounce it. Since then he’s embraced quinoa due to the great nutritional value and taste. Because of this, I’m always on the lookout for new quinoa recipes to try. I recently came across a chicken quinoa casserole and I thought a version of that would be perfect for our cooling early Autumn weather.
I found this casserole to be creamy, full of flavor, and best of all, easy to put together for a weekday meal! The quinoa is versatile, takes on flavor well, and ends up being the perfect base for this or any casserole. I also decided to add in artichoke hearts and spinach for extra texture and veggies since I am always trying to find ways to include more greens.
I look forward to that commercial since every time I see it, I laugh and think about my next quinoa dish. “It’s a kwi-no”.
Chicken Quinoa Casserole with Artichokes and Spinach
Recipe inspired by cookingquinoa.net
Makes:about 6 servings, Difficulty: Beginner
- Olive oil for frying
- 1 yellow onion, chopped
- 5 ounces fresh spinach
- 1 15 ounce can of quartered artichoke hearts
- 2 cups of cooked quinoa
- 2 cups of cooked chicken, cubed (I’ve cheated and even used chunk canned chicken)
- 1 12 ounce can of cream of mushroom soup
- 8 ounces reduced fat sour cream
- 1/2 cup fat-free half and half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup gluten-free bread crumbs
Preheat oven to 350 degrees F. Coat a 3 quart casserole dish with olive oil or cooking spray.
Heat olive oil in a large skillet and heat to medium. Add onion and cook for 5 until translucent. Add the spinach and cook until wilted. Transfer to a large mixing bowl and add artichokes, quinoa, and chicken. Mix with a wooden spoon to combine.
In a medium bowl, whisk together the cream of mushroom soup, sour cream, half and half, salt and pepper. Add to quinoa mixture and mix well to combine. Transfer to prepared casserole dish and top with breadcrumbs. Bake for 30 minutes or until bubbly.