Macro Monday Recipe - Southwest Quinoa Bake

January 13, 2021
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Delicious and nutrient dense, this week's CrossFit Soda City Macro Monday Recipe for a Southwest Quinoa Bake will satiate any hunger! Enjoy!

CrossFit Soda City Macro Monday Recipe - Southwest Quinoa Bake

CrossFit Soda City

Macro Monday Recipe


Southwest Quinoa Bake

Nutritional Facts

Yields:4 servings

Calories: 347

Carbohydrates: 29g

Protein: 33g

Fat: 11g


• 1 lb chicken breast, cut into small cubes or 1lb ground chicken

• 2 tsp. coconut oil

• 1 cup tri-color quinoa

• 1 tsp minced garlic

• 1 cup canned black beans, drained and rinsed

• ½ cup frozen corn

• 1 4-ounce can diced green chiles, lightly drained

• 12 ounces salsa of choice

• 1 packet organic taco seasoning

• 1 pouch red chile enchilada sauce

• ½ cup finely shredded cheese, divided

• Chopped diced avocado for serving (optional) - not counted in macros above


1. Preheat oven to 350℉. Grease a small casserole dish or 9×9-inch glass baking dish and set aside.

2. Add quinoa to a medium saucepan and add 2 cups water. Bring to a boil then cover pan and reduce heat to medium-low. Allow quinoa to cook, covered, for 15 minutes or liquid is absorbed. Let stand covered for 5 minutes then fluff with fork.

3. While quinoa is cooking, place a large skillet over medium-high heat and add 2 tsp. coconut oil. When oil starts to shimmer, add chicken and minced garlic. Cook 5-6 minutes then stir with a spatula. Continue cooking until chicken is fully cooked.

4. In a large bowl, combine cooked quinoa and chicken with remaining ingredients, reserving ¼ cup shredded cheese for later use. Stir well to combine.

5. Transfer to baking dish and cover with foil. Bake at 350℉ for 25-30 minutes. Remove foil and sprinkle remaining ¼ cup of shredded cheese over quinoa mixture.

6. Divide into containers and enjoy. Can be served topped with diced avocado.

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