Baked Quinoa and Chicken Parmesan

Preheat the oven to 375 F and spray a 2-quart baking dish with cooking spray.

For the sauce:

Heat a large skillet over medium heat and add half of the olive oil. Stir in the onion and cook until tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds longer. Add the balsamic vinegar and stir to deglaze the pan then cook until the vinegar is almost fully absorbed.

Add the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring to a low boil and simmer while the rest of the meal is prepared.

For the quinoa:

Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes. Then place the quinoa and the broth (or water) in a small saucepan and bring to a boil. If you are using only water, you may want to add a little salt. Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.

For the chicken:

Dice or cut the chicken into thin strips. Put the remaining half of the oil in a skillet over medium heat. When oil is hot add chicken and season as you would like. Cook until the chicken is no longer pink.

For the assembly:

If your skillet is big enough add the quinoa and chicken into the sauce and mix thoroughly. Otherwise, add everything into a large bowl.

Place half of the quinoa and chicken mixture in the prepared baking dish and sprinkle with half of the mozzarella cheese. Top with the remaining quinoa mixture and then sprinkle the remaining mozzarella cheese on top. Add the Parmesan cheese on top. Sprinkle breadcrumbs on top, if using.

Cover with tin foil and bake for 15 minutes. Remove the foil and bake for about 10 additional minutes, until the cheese is bubbling and lightly browned.

Garnish with parsley and additional Parmesan cheese if desired.

Baked Quinoa and Chicken Parmesan ~ Gluten Free From the kitchen of Elly Says Opa