INGREDIENTS
2 tbs olive oil
1 small onion, minced
1 yellow bell pepper chopped
1/2 cup milk
1 egg
1/2 cup sour cream
2 4 oz cans diced green chiles, drained
10 oz diced chicken
Pinch cayenne pepper
2 tsp cumin
Salt and pepper
2 cups shredded cheese
4 cups cooked quinoa
INSTRUCTIONS
Preheat oven to 350 degrees F.
rub olive oil on the sides and bottom of a large casserole dish.
In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
Combine the quinoa, chicken, 3/4 cheese, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well.
In a separate bowl, whisk together milk and egg. Add milk and egg to the rice mixture
Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.
