1cupuncooked quinoa(rinsed if not using pre-rinsed)
1-2/3cupsof water
1tbspghee, olive oil or coconut oil
1medium white onion, diced
2medium poblano peppers, ribs and seeds removed, diced
1jalapeño, ribs and seeds removed if preferred, minced
1lb. ground chicken
4tspchili powder
2tspground cumin
1tspgarlic powder
1tspfine sea salt or salt to taste
2clovesof garlic minced
1(14.5 oz) can of crushed fire roasted tomatoes
2cupsshredded monterey jack cheese
Optional garnishes:
chopped fresh cilantro
sour cream
Instructions
Preheat oven to 375°F. Grease a 2 1/2 quart baking dish.
Cook the quinoa according to package directions, then set aside.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 5 minutes. Add the ground chicken and cook, breaking it up as it browns. When the chicken has browned, add the garlic and seasonings and toss to coat.
Stir in the crushed tomatoes and quinoa. Add half of the cheese and gently mix again. Spread the mixture evenly into the baking dish and top with the remaining cheese. Place into oven and bake until it is bubbly and the cheese has melted, about 15 minutes. Serve topped with fresh cilantro.
Notes
If you prefer, you could use a mix of monterey jack and cheddar instead.