Baked Chicken & Veggie Quinoa

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I tried a new recipe last week that I found on Pinterest.  I changed the original recipe by adding chicken for even more protein. It was a hit, even with my husband who isn’t a huge quinoa fan.  Here’s how I made it:

  • 2 ½ – 3 cups cooked quinoa (About 1 ½ cups uncooked.
  • 4 chicken breasts, cooked & cut into bite sized pieces
  • 2 TB olive oil
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped (green pepper works well too if that is what you have)
  • 3 cloves garlic, minced
  • ½ tsp red pepper flakes (you can leave it out if you don’t want the kick!)
  • 2 TB Italian seasoning
  • 1 ½ tsp sea salt
  • ¼ tsp pepper
  • ½ lb fresh spinach (a couple large handfuls)
  • 1 – 15oz can diced tomatoes, drained
  • 3 eggs, beaten
  • 1 ½ cups Parmesan cheese, shredded or grated
  • Shredded Parmesan to sprinkle on top
  1. Saute onion and zucchini in the friendly fat for about 7 minutes with a pinch of salt to bring out the juices and sweeten.
  2. Add the garlic and seasonings and cook a couple more minutes, then dump into a medium mixing bowl.
  3. Add the cooked quinoa, fresh spinach, tomato, eggs, and cheese to the mixing bowl with the sauteed veggies and combine everything together.
  4. Pour the quinoa mixture into a buttered 9×13 baking dish and spread it out.
  5. Bake at 350 degrees for 40 minutes, sprinkle Parmesan cheese on the top, and then bake another 20 or so minutes, until the edges are nice and brown and the cheese on the top is melted and golden.

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