Chicken and Artichoke Quinoa Italian Bake
 
Prep time
Cook time
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Think gluten free lasagna with this Chicken and Artichoke Quinoa Italian Bake. A layer of hearty quinoa topped with mozzarella cheese, chunky spaghetti sauce with chicken and fresh veggies, artichoke hearts and freshly grated parmesan.
Author:
Recipe type: Main
Serves: 8
Ingredients
  • ¾ cup uncooked quinoa
  • 1½ cups water
  • dash of salt
  • 1 tablespoon olive oil
  • 2 carrots, shredded and sliced thin
  • 1 small onion, diced
  • 5-6 bella mushrooms, sliced (to make 1 cup)
  • 1½ cups diced raw, or cooked, chicken breast*
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon granulated garlic
  • salt
  • pepper
  • 1 can Ragu spaghetti sauce, gluten free (I prefer the sundried tomato and basil flavor)
  • 1 egg
  • ⅓ cup finely grated parmesan, plus about ⅓ cup more for topping
  • 1 can artichoke hearts, drained and coarsely chopped (15 oz.)
  • ⅔ cup shredded mozzarella or Italian blend cheese
Directions
  1. Add quinoa, water and a dash of salt to a medium sized pot. Bring to a boil. Cover and reduce heat to low for 15 minutes. Remove from heat and fluff with a fork. Allow to sit away from heat with the top off while you make the sauce.
  2. To make the sauce, heat 1 tablespoon olive oil over medium high heat in a large saucepan. Once hot, add carrots, onions and mushrooms. Sprinkle with salt and pepper, about ¼ teaspoon salt and ⅛ teaspoon pepper. Cook, stirring occasionally, for 5-6 minutes or until onions become tender. Add diced chicken and cook additional 3-4 minutes or until chicken is no longer pink on the outside.* Add Italian seasoning and granulated garlic. Add spaghetti sauce and stir to coat all vegetables. Cover with lid and let simmer on low for 10 minutes.
  3. Preheat oven to 350 degrees. Coat an 8X8 baking dish with cooking spray.
  4. As sauce is simmering, whisk together egg and ⅓ cup finely grated parmesan in a small bowl. Transfer cooked quinoa to a medium sized mixing bowl. Slowly pour in egg mixture while stirring quinoa to make sure egg doesn't cook with the heat from the quinoa.
  5. Pour quinoa mixture into 8X8 baking dish. Gently pat down with back of spoon and even out layer in baking dish. Sprinkle a layer of shredded mozzarella cheese over quinoa. Pour sauce mixture over cheese and spread to make even. Evenly distribute coarsely chopped artichoke hearts over sauce. Sprinkle top with remaining parmesan cheese.
  6. Bake uncovered at 350 degrees for 25 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Notes
*Feel free to use cooked chicken breast, but add it to the sauce after simmering, right before assembling the quinoa bake.
Recipe by Breezy Bakes at https://www.breezybakes.com/chicken-and-artichoke-quinoa-italian-bake/