Corn Quinoa Casserole
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Well Plated · by Erin Clarke★ 5.0 (16)

Corn Quinoa Casserole

NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 77%
CARBS 40G36% OF CAL
5G FIBER0G ADDED8G INTRINSIC26G OTHER8G TOTAL SUGAR
FAT 17G33% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cheesy casserole with quinoa, chicken, corn, and vegetables baked together. It's a complete one-dish meal with a creamy sauce and herb seasoning. Perfect for easy weeknight dinners and makes great leftovers.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 cups reduced sodium chicken broth (divided)
  • 1 cup uncooked quinoa
  • 1 tablespoon extra virgin olive oil (plus 2 teaspoons, divided)
  • 2 medium boneless skinless chicken breasts,
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon ground black pepper (divided)
  • 2 cups white corn (or yellow corn, cut from the cob (about 2 large ears))
  • 2 small zucchini (diced (about 2 cups))
  • 1 medium red bell pepper ((or orange) seeded and diced)
  • 3 green onions (sliced)
  • 3 cloves garlic (minced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup non-fat milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 1/2 cups freshly grated reduced fat cheese (divided (I used half mozzarella, half extra sharp cheddar), about 6 ounces)
PREP
20M
SODIUM
878MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.