There are some days where all I want to do is spend the evening in the kitchen. I find following a recipe, chopping onions, and assembling ingredients incredibly decompressing and relaxing–especially when it is paired with good music and a glass of wine. Last night was one of those nights. I had plans to do pilates, but I nixed it to spend the evening in the kitchen instead, and boy was it worth it. I had my eye on this Baked Quinoa and Chicken Parmesan since the moment I saw it, and the craving for Italian was hitting me hard. The result was…probably one of the best meals I have made at home in a while.
This was my first time poaching chicken, and it was incredibly easy. Just boil water, insert chicken, cover and simmer for 12 minutes, and DONE! While the chicken was poaching I got started on the marinara sauce, however I am sure this recipe could easily be sped up by using a jar of pre-made sauce instead…it just wouldn’t taste as phenomenal.
After the chicken was done, I chopped it into bite sized pieces, and combined it with cooked quinoa and sauce.
Then I layered half of it in a greased 9″x13″ baking dish, added mozzarella, layered the other half, and topped it off with more mozzarella, goat cheese, grated parmesan, and cornmeal in place of bread crumbs.
While the cheese was getting all melty I threw some asparagus in on a cookie sheet to roast on the side.
This dish was fantastic and a nice change of pace from pasta and marinara sauce. It is gluten free and high in protein. Original recipe can be found here.
| Baked Quinoa and Chicken Parmesan |
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 15 oz can tomato sauce
- 1 15 oz can no salt added diced tomatoes
- 1/2 tsp red pepper flakes*
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh oregano, roughly chopped
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts
- 1 cup fresh mozzarella cheese, shredded and divided
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons goat cheese
- 2 tablespoons cornmeal (optional, or use regular breadcrumbs if not gluten free)
- Rinse quinoa thoroughly in a fine sieve. Add to a medium saucepan over medium heat and toast for about 3 minutes. Add 2 cups of water, bring to a boil, reduce heat to simmer, cover and cook for 20 minutes. Set aside.
- Meanwhile, Heat olive oil in a deep skillet over medium heat. Add onion and cook until translucent, about 7 minutes. Add garlic and cook until fragrant, about 60 seconds. Add balsamic vinegar and scrape up bits from the bottom of the pan until almost absorbed.
- Add tomato sauce, diced tomatoes, red pepper flakes, fresh basil, oregano, salt and pepper. Simmer for about 20-30 minutes.
- Preheat oven to 375 degrees F.
- To prepare the chicken, bring 1 1/2″ of water to boil in a large saucepan. Add a pinch of salt, chicken breast, cover and reduce heat to a simmer. Cook for 6 minutes, turn chicken and cook for 6 minutes more. Drain chicken and set aside to cool. Once cool enough to handle, chop into bite sized pieces.
- Combine quinoa, chicken and sauce in a large bowl. Layer half of the mixture on the bottom of a greased 9″x13″ baking dish. Sprinkle with 1/2 cup mozzarella. Layer on the next half of the mixture. Sprinkle with remaining 1/2 cup of mozzarella, Parmesan, dollops of goat cheese, and cornmeal.
- Cover with foil and bake for 15 minutes. Remove foil and bake for 15 minutes more until cheese is melted and beginning to brown.
*Adjust for your spice tolerance.
What is the best thing you have made in the kitchen lately?
