Cheesy Baked Quinoa With Chicken And Vegetables
This wholesome and flavorful Quinoa Veggie Bake is a delightful blend of tender quinoa, colorful fresh veggies, succulent chicken, and gooey mozzarella cheese. Bursting with a harmonious combination of flavors and textures, this dish is a satisfying and nutritious meal that is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 1 cup quinoa (2 cups cooked)
- 2 cups of fresh veggies (I used broccoli this time), chopped
- 1 1/2 cups of your
- (12 ounce jar)
- 2 cups cooked chicken (rotisserie chicken works well or cook 2 chicken breasts)
- 1/3 cup Greek yogurt or heavy cream
- 1 cup mozzarella
- 2 tablespoons basil, chopped
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- In a medium sized pot, cook 1 cup quinoa in 1 3/4 cup boiling water. Turn down to low and simmer for 20 minutes.
- In a sauté pan add a tablespoon of oil and sauté the chopped veggies that you chose (about 3 minutes). Add in tomato sauce and chicken. Stir in cream or Greek yogurt, crushed red pepper, salt and pepper.
- Remove from the heat and stir in the quinoa and basil. Once combined, grease a square 9x9 baking dish and pour the entire quinoa mixture into the dish. Top with mozzarella.
- Bake for 10 to 15 minutes and then turn the broiler on and broil for 2 minutes or until cheese is golden and bubbly.
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