Chicken Parmesan Quinoa Bake #SundaySupper
Alida's Kitchen
Alida's Kitchen
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  • 4 to 6 servings Ingredients ⅔ cup quinoa, rinsed 1⅓ cups vegetable broth (or water)
  • 8 ounces boneless, skinless chicken breast 1½ cups pasta sauce (I use tomato basil) 4 ounces (1 cup) shredded mozzarella cheese Grated Parmesan cheese, for topping (optional) Instructions Preheat oven to 350F degrees. Spray a 9-inch baking dish with cooking spray and set aside. MAKE QUINOA: Put quinoa and broth in sauce pan and bring to a boil. Reduce to a simmer and cover for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and let sit covered until ready to assemble. POACH CHICKEN: Meanwhile, put chicken in another sauce pan and cover with water. Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes, or until chicken is thoroughly cooked. Carefully remove cooked chicken to a separate bowl and using two forks, shred chicken. ASSEMBLE and BAKE: In a large bowl, combine cooked quinoa, shredded chicken, pasta sauce and mozzarella cheese. Pour into prepared baking dish, using a silicone spatula to spread the mixture into the pan. Cover with foil and bake for 15 minutes. Remove foil and continue baking for 10 to 15 minutes. Serve topped with Parmesan cheese, if desired. 3.2.2925



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