Quinoa Fajita Casserole



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I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

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Life is full, in our house, and time to prep elaborate meals is hard to come by. I’m sure you mamas can relate– which is why I am ALL about prepping ahead as much as possible to make healthy dinners happen. In fact, I just posted a long-overdue meal prep over on Youtube with how I planned and prepped for my family, last week. Haven’t watched it? Get over there, mama!



Today’s recipe is one of my FAVORITE easy prep-ahead dinners: quinoa fajita casserole. You can use whatever leftover chicken (or whatever meat you prefer!) you have– whether it be instant pot chicken, leftover slow cooker chicken or rotisserie, along with some easily prepped peppers and onions and pre-cooked quinoa to make this dinner happen in NO time. Make it, this week! 




Quinoa Fajita Casserole

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4-6 1x



1 cup (uncooked) quinoa

1 tbsp avocado or olive oil

2 bell peppers, sliced

1 medium onion, sliced

2 cloves garlic, minced

1 1/2 cups cooked shredded chicken

1/2 cup chicken broth

2 tsp chili powder

1 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

sea salt, to taste

juice of 1 lime

1 cup shredded Mexican cheese


To top:

sour cream, avocado, cilantro or green onions


  1. Cook quinoa with 2 cups of water on stove or in rice cooker (to cook on stove, add to pan, bring to boil, cover

    + simmer on low for 15 minutes. Fluff with fork).

  2. Preheat oven to 375. Heat oil to medium high in a large cast iron or sautée pan. Add peppers & onions and

    season well with sea salt. Cook until starting to blacken. Stir, turn heat to medium low and cook, stirring occasionally, until soft.

  3. Stir in garlic for 10-15 seconds.

  4. Mix quinoa with shredded chicken, broth, spices and and pepper/onion mix. Squeeze in lime juice. Season to taste.

  5. Transfer to a baking dish, or back into cast iron. Top with shredded cheese and bake uncovered for 15 minutes. Broil 1-2 minutes until cheese is bubbly.

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