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Quinoa Chicken Bake

Cook a whole chicken in your slow cooker, then use half of the meat for sandwiches, and the other half in this dish. If you make the Quinoa and Peas earlier in the week as a side dish, just double the recipe and use the extra here. For a vegetarian dish omit the chicken. Making great, healthy food doesn't have to take up more of your time if you plan ahead! ( I guess it's just like everything else in life then.)
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Servings: 6 servings
Course: Poultry, Vegetarian
Ingredients Method

Ingredients
  

  • 3 cup(s) quinoa cooked
  • 1/2 cup(s) green bell pepper chopped 1/2" pieces
  • 1/2 cup(s) onion chopped 1/2" pieces
  • 1 cup(s) broccoli small florets
  • 15 oz(s) black beans or 2 c.
  • 2 garlic clove(s) crushed
  • 2 tbsp taco seasoning
  • 1 cup(s) peas omit if using leftovers from Quinoa and Peas recipe
  • 4 tbsp butter divided
  • 1/2 cooked chicken meat taken from bone; shred or chop
  • 1 cup(s) bread crumbs or cheese (omit butter step 5)

Method
 

  1. Prep Work: Prepare Qunioa and Peas recipe, or simply cook quinoa. Cook chicken if applicable.Take chicken from bones. Cut bell pepper and onion. Peel garlic cloves.
  2. Heat frying oil in skillet and saute onion and bell pepper 4 min. Add broccoli and saute 4 min. more. (Reduce time for frozen.)
  3. Add beans, garlic and taco seasoning to skillet.
  4. Add 2 Tbsp. butter and peas to warm quinoa.
  5. Spread 2 c. quinoa in 13x9 pan. Top with bean/vegetable mixture and chicken. Cover with remaining quinoa.
  6. Sprinkle bread crumbs (or crushed tortilla chips) over top and drizzle 2 Tbsp. of melted butter all over.
  7. Bake at 350 degrees for 20 min., or until heated through and bread crumbs toasted. Vegetarian Option: Double the beans, or add chunks of fried tofu. Serving Suggestion: green salad as a side dish OTL 2010