1 can stewed tomatoes
2 cups chicken broth
1 1/2 cups uncooked quinoa, rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed
1 4 oz diced green chilis
2 cooked chicken breasts, diced. Can use rotisserie chicken
1 onion, diced
3 garlic cloves, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 chipotle peppers in adobo, chopped
1 tbs chili powder
1 Tbs cumin powder
1 Tbs oregano
2 cups grated cheddar cheese
Diced green onions, cilantro and avocado for garnish
Puree tomatoes in a blender or Cuisinart.
Combine tomatoes and enough broth to equal 3 cups of liquid in a saucepan. Add quinoa to the broth and bring to a boil. Once it comes to a boil, cover with a lid and bring it to a low simmer for approximately 20 minutes or until the liquid has evaporated and quinoa is fluffy. Set aside.
Drain beans, corn and chilis of their liquid and combine into a large bowl with the diced chicken.
In a large pan, saute the onion with a bit of olive oil for 4 minutes. Add the garlic, bell peppers and saute another 3 minutes. Add in diced chipotle peppers and seasonings. Mix well.
Mix the quinoa and vegetable mixture into the bowl with the beans and chicken.
Heat oven to 375 degrees.
Place entire mixture into a 9 x 13 casserole dish. Top with grated cheese.
Cook uncovered for about 20 or until the cheese has melted and is bubbly. Garnish with green onions, cilantro and avocado.