|Quinoa Carrot Chicken Bake with Carrot Peel Garnish|
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|
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|
* 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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