Mexi-Quinoa Chicken Casserole

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed 15 to 20 minutes.

Heat 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center about 10 minutes.

Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion green bell pepper and jalapeno pepper until tender 5 to 10 minutes. Mix quinoa chicken black beans salsa tomato paste garlic salt cumin chili powder black pepper and oregano into onion mixture; cook stirring occasionally until casserole is heated through and thickened 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.