I love casseroles. They’re super simple to make, they keep easily, and you can really heft up the nutritional value easily by adding a ton of veggies and protein to your own liking. Oh, and they’re delicious.
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I used Mama Pea’s Mmm Sauce as a base for this recipe. I tinkered with the ingredients a tiny bit by reducing the oil by half and adding some smoked paprika to the mix [which is reflected in the nutrition facts]. I ultimately used an entire batch of sauce for this recipe, which held everything together well and made for a rich, yummy casserole.
You could easily use any type of veggies (including frozen), but I – of course – was making my way through our weekly mound of fresh stuff from the farmer’s market.
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Quinoa Chicken Casserole
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[ingredients]
- 1 c quinoa
- 2 c water
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- veggies! [I used 1 small onion, 1 small head broccoli, 2 carrots, + 1 zucchini] – chopped
- 1 batch Mmm sauce
- 3 large eggs –beaten
- ~8 oz. chicken breast meat [I bought a few humanely raised chicken breasts at the market, boiled and shredded the meat, and kept it in the fridge for recipes/random boosts of protein]
- 2 Tbsp nutritional yeast [to top]
Cook quinoa according to package directions [we use a rice cooker].
Preheat oven to 375 degrees.
While the quinoa cooks, make the Mmm sauce, cook your chicken [if necessary], and sautee veggies in a non-stick pan over medium-high heat.
Once everything is cooked, combine everything except nutritional yeast in a large bowl and mix thoroughly.
Smoosh it all into an 8’’ x 8’’ pan, pressing down to condense it as much as possible.
Sprinkle the nutritional yeast over top.
Bake for 25 to 30 minutes, or until the top is golden brown.
Enjoy! Makes 9 servings.
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Nutrition Facts [one muffin]
Calories 206 • Fat 9g • Sodium 70mg • Carbs 17g • Fiber 3.5g • Protein 14g
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