Monday, August 5, 2013

NICE: Cheesy, Chicken and Veggie Quinoa

Sunday is a fun day for COOKING ahead! This dish was inspired by a Pinterest post. By the way, follow our Pinterest board here:

The original recipe is here:

But you know I can't make anything without changing it up a bit.

You Will Need:

2 tsp. Olive Oil
1 lb ground chicken (could use turkey or a lean beef)
2 cups chopped kale
1 1/2 cups chopped mushrooms
1 1/2 cups quinoa
1 clove garlic minced
3 cups chicken broth
2 cups chopped asparagus
2 large eggs
1 cup milk of choice (coconut milk for me)
2 1/2 cups of grated cheddar cheese divided

Starting off - preheat your oven to 350 degrees and heat up two pans with olive oil. Light saute on kale and mushrooms. Brown meat completely, set aside. 

In the veggie pan, pour in quinoa, garlic and chicken broth. Bring to a boil then cover and lower heat to simmer 15-20 minutes until quinoa starts to get a little translucent and most of the broth is absorbed. Remove from heat and let it stand for 5 minutes. 

Spray casserole dish with oil. In a large bowl, mix together eggs and milk. 

Stir in chopped asparagus, 2 cups of your cheese, quinoa mixture and chicken. Pour everything in to the casserole dish and top with remaining cheese. It will be runny, no worries. It will all get soaked up while baking. 

Bake for 25-35 minutes. Serve!!

This makes a ton of food. Half of mine is in my freezer as my own "frozen lunches" for later. 

Question for you:

What's your favorite "take it to work" lunch?


1 comment:

  1. I love taking big salads for lunches! With all the yummy toppings