| Ingredient | Single | Double |
| Quinoa | 1 cup | 2 cups |
| Chicken Stock | 2 cups | 4 cups |
| Tomato Paste | 1 Tbsp | 2 Tbsp |
| Salt | ½ tsp | 1 tsp |
| Garlic Powder | ¼ tsp | ½ tsp |
| House Seasoning * | 3 Tbsp | 3 Tbsp |
| Bay Leaf | 1 | 2 |
| Boneless Skinless Chicken Breast (cubed) | 1 | 2 |
| Broccoli Florets (frozen) | 1 cup | 2 cups |
| Peas or Green Beans (frozen) | 1 cup | 2 cups |
| Cheddar Cheese (shredded) | 4 oz | 8 oz |
| Casserole Dish (more surface area is better) | 2+ quart | 3+ quart |
| Serves | 4 people | 8 people |
* House Seasoning is whatever flavors you typically like in your food.
We like Italian seasonings and combine our own spices.
To make it a bit spicier, add Chili Powder (½ tsp | 1 tsp).
Directions:
- Preheat oven to 350° F. (375° F if at a high altitude)
- Warm chicken stock and tomato paste in saucepan over low heat.
- Cut chicken into cubes (if not already done).
- Mix together quinoa and spices and place in the bottom of a deep and large, oven-safe casserole dish.
- Top quinoa with chicken and frozen vegetables.
- Pour warm chicken stock mixture over top all ingredients.
- Cover casserole dish tightly with a lid or foil.
- Place in preheated oven and cook for 1 hour, or until quinoa is cooked through. Double recipe typically takes 1¼ –
- Add shredded cheese and broil 3-4 minutes until cheese is melted and bubbly.
1½ hours in a 9×13 3-quart casserole dish.
adapted from http://glutenfreegidget.wordpress.com/2012/07/12/chicken-quinoa-casserole/
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