Quinoa Egg Fajita Casserole Recipes

HEALTHY ASIAN-INSPIRED QUINOA AND EGG BREAKFAST

Healthy Asian-Inspired Quinoa and Egg Breakfast image

A healthy breakfast of quinoa and eggs with Asian influence and a little spice! A much better alternative than wheat or other bad carbs and it has a ton of flavor.

Provided by Swest

Categories Breakfast and Brunch Eggs

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1 ½ teaspoons olive oil, or as needed
1 medium bell pepper, chopped
1 tablespoon sliced green onions
1 clove garlic, minced
3 large eggs, whisked
2 tablespoons soy sauce
1 tablespoon sriracha sauce, or to taste

Steps:

Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 30.3 g, Cholesterol 139.5 mg, Fat 8.2 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 814.5 mg, Sugar 1.2 g

QUINOA EGG BAKE

Quinoa Egg Bake image

This is from a Whole Foods newsletter. It's basically quiche-like, but healthier from the quinoa crust and is insanely adaptable with different veggies and cheeses. The ease and health is what I like best.

Provided by DeeCooks

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed Baby Spinach, roughly chopped
1 cup finely shredded romano cheese or 1 cup parmesan cheese
butter or margarine, to grease pan

Steps:

Preheat oven to 350°F Spray 8 x 8 baking dish with cooking spray or use butter/margarine. Be generous.
Put quinoa into a fine strainer and rinse and drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach, then pour into prepared dish.
Cover tightly with foil thenshake dish gently so quinoa settles on the bottom in a fairly even layer. (Don't stress about it, though.)
Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
Set aside to let cool briefly, then slice and serve.

Nutrition Facts : Calories 501.4, Fat 29.3, SaturatedFat 14.7, Cholesterol 492.6, Sodium 1165.1, Carbohydrate 22.3, Fiber 1.6, Sugar 1.3, Protein 36.5

MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)

Mexican Quinoa Chicken Fajita Casserole Recipe - (4.6/5) image

Provided by june

Number Of Ingredients 14

Ingredients

1 1/2 cups uncooked white quinoa
1 14-oz can black beans, drained and rinsed
1 1/2 cups salsa (I use fresh)
2 cups chicken broth (add more during cooking if needed)
Sea salt and ground pepper to taste
3 cups shredded pepper-jack cheese, divided in half
3 tbsp extra virgin olive oil
4 cloves minced garlic (optional)
2 small jalapeños, deseeded and finely diced
1 onion, sliced and chopped into large pieces
3 bell peppers, sliced then chopped into large pieces
2 tsp Fajita seasoning (optional)
1 1/4 lbs boneless, skinless chicken breast, cut into small pieces
2 tbsp Fajita seasoning

Steps:

Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.