Smokey Chipotle Chicken and Quinoa Hotdish

This recipe was adapted from the winning recipe from St. Paul Winter Carnival's 2007 "Hotdish" Contest. (I got it from a friend) You can speed things up a bit if you buy your chicken already roasted from your supermarket, otherwise, it's too involved to do all in one weeknight.

Smokey Chipotle Chicken and Quinoa Hotdish Serves 2-3; it can be doubled)
1⁄2 cup dry quinoa
1 cup low sodium chicken broth
1 TBSP EVOO 1⁄2 cup red onion, diced
2 cloves garlic, minced
1 TBSP flour (small indulgence)
1⁄2 cup smokey chipotle salsa (if the hot dish seems too dry to you, add another 1/2 cup of salsa or more tomatoes)
1 can (14 1⁄2 oz) diced tomatoes with green chilies
1/2 tsp cumin
1 TBSP lime juice
1/2 baked chicken, shredded
1/2 cup shredded fat free cheddar cheese (optional)
salt to taste
Optional (for garnish): Avocado, diced or sliced and/or Fat free sour cream

Preheat oven to 350 degrees.

Rinse quinoa in water in a strainer under running water for a few minutes.In a medium saucepan, cook quinoa in the chicken broth for about 15 minutes or until the grain becomes translucent. Try to ensure there is an al dente bite to the germ, in the same way as pasta.

Heat 1 TBSP of EVOO over medium heat. Add onion and garlic. Sauté until tender ( 3-5 mins). Add flour and whisk until smooth. Add salsa and liquid from tomatoes. Whisk until thickened. Add remaining ingredients. Salt to taste.

Scoop into a 1 1⁄2 - 2 quart casserole dish. Cover and bake for 15-20 mins. Remove cover. Bake another 15-20 mins until meat thermometer inserted in center reads 165 degrees. (If you double the recipe, you'll have to bake covered about 20 mins and uncovered about 30 mins.) Remove and let stand for 10 mins. Garnish as desired.