Chicken & Veggie Quinoa Casserole (gluten & dairy free!)
Prep time
Cook time
Total time
Serves: 2
  • 5 oz cooked chicken breast, cut into small pieces or shredded
  • 1 cup cooked quinoa
  • ¼ cup egg whites
  • 1 cup kale, "massaged" with a dash of sea salt
  • ½ cup frozen corn
  • 1 green onion, diced
  • 2 tablespoons fresh salsa
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • salt and pepper
  • (optional: you may choose to add breadcrumbs and cheese as a top layer if you want - and if you do not need the dairy or gluten free option)
  1. Preheat oven to 350 degrees.
  2. Place kale in a large bowl and sprinkle with salt. "Massage" the kale, or rub it between your fingers until it starts to break down and become slightly wilted - this makes it not so bitter and less voluminous.
  3. Add in the chicken, quinoa, corn, salsa, green onion, and spices and mix all ingredients together.
  4. Pour in the egg whites and combine well.
  5. Press mixture into a lightly greased casserole dish, pressing firmly down to pack.
  6. (Top with whole wheat breadcrumbs and cheese if you choose to do so).
  7. Bake for 20 minutes, then broil for 10 minutes (less if you top with breadcrumbs/cheese) at 500 degrees until the top is slightly browned.
Nutritional Information
Serving size: ½ recipe Calories: 270.2 kcal Fat: 4.4g Carbohydrates: 32.8g Sugar: 2.1g Fiber: 4.4g Protein: 28.0g
Recipe by Nutrition in the Kitch at