Here's a quick and healthy, gluten free, weeknight meal with quinoa, chicken and veggies
Course: Main Course
Cuisine: American, Gluten Free
1cupquinoa(2 cups cooked)
2cupsof fresh veggies(I used broccoli this time), chopped
1 1/2cupsof your favorite tomato sauce,12 ounces
2cupscooked chicken(rotisserie chicken works well or cook 2 chicken breasts)
1/3cupGreek yogurt or heavy cream
1/2teaspooncrushed red pepper
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.
Any vegetable may be used but my favorites are zucchini, broccoli, or kale. Also, you may omit the chicken and double the veggies for a vegetarian version.