Quinoa Bake

This meal was phenomenal!  I made it for 6 people and we still had a little of leftovers!

 

 

 

Ingredients:

• 2.5 cups cooked quinoa (I used rainbow colored quinoa)
• 1/2 cup feta cheese
• 2 cooked chicken breasts, diced
• 1 cup artichoke hearts (the ones that are marinated in oil)
• 1 cup fresh spinach, chopped
• 1 cup cherry tomatoes, diced
• 3/4 cup skim milk
• 2 cloves garlic, minced
• juice of 1 slice of lemon
• 1 tsp onion powder
• ground black pepper
• 1/3 cup shredded mozzarella as topping

Directions:

Pre-cook the quinoa (in a rice cooker or over the stove top).  Also pre-cook the chicken – I used a little bit of olive oil that was infused with harissa so it gave it a tiny bit of spice.  Preheat the oven to 400 degrees.  In a food processor, combine feta, skim milk, garlic, and lemon juice and blend until smooth.  Mix the rest of the ingredients together in a bowl (except mozzarella)  and add the sauce mixture from the food processor.  Blend everything together and put in a oven-safe glass pan.  Sprinkle the top with mozzarella cheese.  Put in the oven for 15 minutes or until the cheese on top looks soft and melted.