Quinoa Carrot Chicken Bake

Quinoa Carrot Chicken Bake with Carrot Peel Garnish

Serves 4-6
You'll Need: 3 cups carrots* (cleaned, peeled and shredded, about 1 pound), 1.5 cups low sodium chicken stock, 2/3 cups quinoa, 1/2 tsp kosher salt, 1/2 cup shredded parmesan cheese, 1.5 cups shredded colby jack cheese, 1/4 cup fresh basil (cut into a chiffonade), 3/4 cup fresh spinach (stems removed, cut into a chiffonade), 1 Tbsp fresh Spanish green onions, 1 Tbsp fresh green bell pepper, 1.5 cups chicken breast (cooked and chopped)**, pinch freshly grated black pepper, 1 cup organic milk, 3 extra large eggs (slightly beaten), Extra Carrot Peel for Garnish

Chiffonade of Spinach and Basil

How to Prepare: Place the stock, quinoa and carrots in a medium sauce pan. Bring to a boil. Once boiling, reduce heat to simmer, cover with a lid and let simmer for 15 minutes. In a large preparation bowl, combine the
quinoa mixture, the majority of the cheeses (reserve a bit for the top), the majority of the basil and

Easy - Shred Carrots in Food Processor 

spinach (reserve a bit for the top), onions, peppers chicken and black pepper. Mix well with your hands. Add the eggs and milk and mix well with your hands. Transfer to a buttered baking dish. Place on top of a large baking sheet. Sprinkle the reserved cheese, basil and spinach on top. Place in 350 degree oven for 50-55 minutes. Allow to cool for a few minutes and then serve.

* I cut the carrots into 3-4 pieces and put them in a food processor (in batches to fit more easily) because it's quick and easy.
** Great use of left over chicken.

To make this entirely vegetarian, replace the chicken stock with vegetable stock. Also, eliminate the chicken breast and replace it with 1.5 cups fresh broccoli.

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