1 small onion, diced
2 bell peppers, diced
1lb ground chicken (can also use turkey)
2 cups dry quinoa (rinsed & cooked to package instructions)
2 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 cup of corn (I use frozen & defrosted it)
1 15oz can of black beans (rinsed)
Juice of 1/2 lime
1 package of enchilada sauce
2 TBSP cilantro (optional)
1/4 cup shredded cheddar cheese
Start by cooking your quinoa according to package instructions. While the quinoa is cooking, swirl some EVOO once around a large saute pan and heat over medium-high heat. Add the onion and peppers and cook for 3-5 minutes, stirring often. Reduce heat to medium, move your onion mixture off to one side of the pan and add your ground chicken.
Cook until browned, breaking it up as it cooks. Mix the meat with the onion mixture, and add the cumin, salt & pepper. Add the corn, beans, lime juice, sauce, cilantro, and cooked quinoa and mix to combine. Transfer to a glass 13*9 dish and top with the cheese.
Bake at 350 for 20 minutes.