Yields: 4 -6 servings
Ingredients
- 1 cup uncooked quinoa I used tri-color quinoa, but any color will do.
- 1½ cups low-sodium chicken broth or water
- 1 tablespoon extra virgin olive oil
- ¾ cup sweet corn kernels from 1 ear of corn
- ½ medium red onion finely chopped
- Kosher salt
- Fresh ground pepper
- 3 cloves garlic minced
- 1 heaping cup grape tomatoes halved (You can also use 1 15-ounce can diced tomatoes, drained)
- 2 cups diced or shredded chicken breast
- ½ cup barbecue sauce (plus extra to taste)
- 1½ cup grated Monterey Jack divided (Pepper Jack and sharp cheddar are also bomb.)
- 3 tablespoon whole-wheat panko breadcrumbs
For garnish: (optional)
- Fresh cilantro
- Thinly sliced scallions
- Grape tomatoes
- Diced avocado
Instructions
- Pre-heat your oven to 375 degrees.
- Combine the quinoa and chicken broth in a small saucepan. (If your quinoa is not pre-washed, make sure to rinse and drain it first.) Bring to a boil, then lower to a simmer. Cover and cook for 14 minutes until all the liquid has been absorbed. Let rest for 5 minutes, covered, then fluff with a fork.
- Meanwhile, heat the olive oil in a large ovenproof skillet or sauté pan. (If you don’t have an ovenproof skillet, don’t panic. You can transfer your quinoa mixture to medium baking dish before putting it in the oven.) When the oil is hot and shimmering, add the corn and red onion. Season with a good pinch of salt and plenty of fresh ground pepper. Cook for about minutes until the corn is tender and the onions are translucent.
- Stir in the tomatoes and garlic, and cook for about 2 minutes or until the tomatoes are just softened and the garlic is fragrant.
- Turn off the heat and add the cooked quinoa, chicken, barbecue sauce, and ¾ cup of cheese to the skillet. Stir until everything is well combined. (If your skillet isn’t ovenproof, now is the time to transfer the mixture to a baking dish.) Taste and season with a little more salt and pepper if needed. (You can also add extra barbecue sauce if you like.) Top with the remaining cheese in an even layer and sprinkle with Panko.
- Transfer the skillet to the oven and bake for 25 minutes until the cheese is melted and bubbling and top is lightly browned.
- Garnish with toppings of your choice and serve immediately.