Quinoa Bakes- anyone that knows me knows that I love love love quinoa bakes! Seriously…it is an issue….but is it?? They are soo good, filling, nutritious and versatile! You can make it for any meal really. I haven’t tried it as a dessert- but oh wait- ok – challenge accepted. Another blog post on that to come. Anyhoodles, so todays quinoa bake was one I did on accident, so to speak. Our friends were supposed to come over for dinner, but unfortunately due to the man flu* the hubs feeling under the weather, and our friends baby girl woke up in vom- you’re welcome for that image before I give you a dinner recipe- we had to postpone. I had already planned to make one of our favs “Chicken Cream Cheese Green Enchilada Quinoa bake” (gosh that’s a mouthful, literally) but since I wanted to make it for them, I decided to forgo said recipe and try something different. At first I was going to make a skillet lasagna, however, when I started cooking everything on said “large skillet” I realized I didn’t have a lid to cover the skillet, and well I honestly didn’t think the “large skillet” was big enough to house such a recipe. Thus, a new recipe was born. I like to call it the “Italian Chicken Quinoa Bake” GENIOUS- I know right?!?! It is probably out there in the quinoa bake world but I like to think this is a Brienne original. As I dished this up, I couldn’t help but scoop the tiny chunks of melted cream cheese into my mouth- oops! By that alone, I knew this was going to be a winner winner Italian Chicken Quinoa bake dinner! The aroma was fab as well. Typically, quinoa bakes taste “better” the second day- you know the flavors got all hitched and what and formed as one- however this was very good right off the bat. My stomach is super excited for tomorrow’s leftovers now, and even Poonoodle ate the whole portion she had (anyone that has a 3-year-old knows what a huge deal this is)! So, now that I have your mouth watering and your tummy’s growling, here is the much to do about greatness recipe. I hope you enjoy too!
*To be fair the hubs really wasn’t feeling well- I just like to give him slack because he tends to….cough cough…overdramatize a “sickness” – translation- I LOVE YOU HONEY HOPE YOU’RE FEELING BETTER!
- 1 cup UNCOOKED quinoa
- 16 oz Ground Chicken
- 1 tbsp. Extra Virgin Olive Oil
- 1/2 cup Organic Frozen Peas
- 1/2 cup Organic Frozen Corn
- 3 oz reduced fat Cream Cheese
- 1 tbsp. Rosemary
- pepper to taste
- 1 cup chopped Red Onion
- 3 garlic cloves – minced
- 1 cup Organic Tomato Sauce
- 2 cups water
- 1 cup Shredded Cheddar Cheese
- In a large skillet brown ground chicken with olive oil until no longer pink.
- Add onions, peas, corn, garlic, spices, and cream cheese till “warm”
- Prepare 1 cup UNCOOKED quinoa as directed
- In a large bowl combine sauce, water, cooked quinoa and chicken mixture
- prepare a baking dish and pour mixture in
- top with 1 cup cheese
- cover and cook at 350 for 30 minutes- uncover and cook for an additional 10-15 minutes or until cheese is bubbly:)
Yields 12 servings for approximately 190 calories/serving (based on myfitnesspal using exact recipe above)