Quinoa and rice are almost always interchangeable. I prefer to use quinoa instead of rice because it is a source of complete protein and has been called a superfood. It contains essential amino acids like lysine and a good source of fiber, magnesium and iron. It has been said that it is easier to digest than other carbohydrates like rice. For that reason, I took what was a Chicken & Rice Casserole and made it into a Chicken & Quinoa Casserole…

Chicken & Quinoa Casserole

Ingredients:

2 cups cooked quinoa
2 cups shredded Monterrey Jack cheese
2 large chicken breasts
1.5 cups milk (any kind)
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1 can rotel, drained
1/4 cup finely chopped cilantro
2 tablespoons butter, melted
1 tablespoon (or more) diced jalapeños
Salt

Preheat oven to 350F.
Cook and prepare chicken: Season chicken with salt, pepper, onion powder, garlic powder. Heat coconut oil in a skillet, cook chicken for 4-5 minutes per side. Dice chicken into small cubes.
Combine rice, cheese, chicken, milk, onion, eggs, rotel, cilantro, butter, salt and jalapeños in prepared casserole dish, stir well.
Bake 45 to 50 minutes. Enjoy!