Quinoa Mexican Casserole

• 1 cup Quinoa
• 2 cups Chicken Stock
• 4 teaspoons Mexican Spices*, Divided Use
• 1 can Ro*tel Tomatoes (10 Ounce Can)
• 1 can (15 Oz. Size) Black Beans
• 1/2 whole Cucumber
• 1 cup Uncooked Asparagus, Chopped
• 2 bunches Spinach (2 Large Handfuls Chopped)
• 1/2 cups Cilantro, Chopped
• 2 cups Cooked Chicken Breast, Chopped
• 1 whole Lime, Juiced
• 1 teaspoon Salt And Pepper
• 1 cup Mexican Cheese, Shredded

1. Preheat oven to 350 degrees F.
2. Cook quinoa according to package directions, but use chicken stock instead of water (more flavor).
3. Once almost completely done, stir in 2 teaspoons of Mexican spices.
4. * I have a spice mix that was made for me by a family friend, but you can use anything you would typically spice tacos with (cumin, cayenne, salt, garlic, oregano, etc).
5. In a medium size bowl, mix together all of the remaining ingredients except quinoa and cheese.
6. Mix in the remaining spices, lime juice, and salt and pepper to taste.
7. Once quinoa is done, use a 1.5 quart loaf dish or something similar, layer some of the quinoa then some of the veggie mixture, sprinkle some cheese over top.
8. Repeat this process, like making a lasagna, until dish is full.
9. Bake for about 25 minutes.
10. Then sprinkle a little more cheese on top at the end and broil on high until cheese is nice and bubbly.
11. Serve with fresh pieces of avocado.
12. ** You can add a variety of different vegetables to this.
13. I think squash, zucchini, corn, and a variety of other things would be wonderful.

quinoa, chicken, tomatoes, black beans, cucumber, bunches spinach, cilantro, chicken, salt, mexican cheese

Taken from tastykitchen.com/recipes/main-courses/quinoa-mexican-casserole/ (may not work)