{"id":10552,"date":"2013-03-24T08:04:24","date_gmt":"2013-03-24T15:04:24","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=10552"},"modified":"2017-10-10T11:00:24","modified_gmt":"2017-10-10T18:00:24","slug":"chicken-black-bean-quinoa-bake","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/chicken-black-bean-quinoa-bake\/","title":{"rendered":"Chicken Black Bean Quinoa Bake"},"content":{"rendered":"

\u00a0\"chicken<\/a><\/p>\n

This week kicked my butt. I knew it was coming, but it still owned me. Knowing the days would be long, before work I was either making couscous and farro and prepping vegetables or getting my workout in. Two dinners this week were salads — whipped together variations of chicken, spinach, some grain or other, and whatever citrus or dried fruit was in the pantry. One night I managed to saut\u00e9 some chicken and roast cauliflower, but by Thursday, I had no ideas, so Wolf brought home a Costco pizza.\u00a0 Then Friday, I was on my own.\u00a0 With no grocery shopping happening either, a can of black beans saved me. I made Can You Stay for Dinner’s\u00a0black bean quinoa burgers<\/a>.\u00a0 It turned out to be the genesis of something bigger \u2013 a chicken, black bean and quinoa bake.<\/p>\n

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\"chicken<\/a><\/p>\n

It\u2019s supposed to be Spring, but after light snow Friday followed by hail, then sunbreaks, I don\u2019t think anyone has fully committed to peas and pastels. We\u2019re in the shoulder season for casseroles. Good thing this one works hot or cold. So if you\u2019ve got a killer week ahead of you, dinner and lunch and maybe even lunch again is already made.<\/p>\n

You can’t help but feel virtuous when there’s this much veg at the heart of a dish — greens, onions, peppers, sweet potato, corn. \u00a0And that corn, well, that corn was cut from the cob in August and actually made it back out of our freezer. It’s a miracle.<\/p>\n

\"chicken<\/a><\/p>\n

Perhaps because of its Peruvian roots, something about quinoa calls for Latin flavors.\u00a0 The burgers use a good dose of cumin; the quinoa casserole I saw in the to-go section at PCC had chiles and cilantro in it; and\u00a0this loveliness from Savor the Rainbow, the starting point for this recipe,\u00a0uses a jar of salsa as a shorthand.<\/p>\n

You can skip the chicken if you like and keep this vegetarian. Adapt it to whatever veg you have in the fridge. I used a small bunch of rainbow chard, stems and all, from last week\u2019s CSA box, and added a yellow pepper to the onion and sweet potato in Min\u2019s recipe.\u00a0 Taking a cue from the burgers, I added a tablespoon of cumin and a bit of cilantro as well.<\/p>\n

\"chicken<\/a><\/p>\n

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Chicken Black Bean Quinoa Bake<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 1 hour<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t