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1
Preheat the oven to 375 F and spray a 2-quart baking dish with cooking spray.
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2
For the sauce:
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3
Heat a large skillet over medium heat and add half of the olive oil.
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4
Stir in the onion and cook until tender, about 5 to 7 minutes.
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5
Add the garlic and cook until fragrant, about 30 to 60 seconds longer.
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6
Add the balsamic vinegar and stir to deglaze the pan then cook until the vinegar is almost fully absorbed.
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7
Add the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste.
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8
Bring to a low boil and simmer while the rest of the meal is prepared.
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9
For the quinoa:
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10
Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.
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11
Then place the quinoa and the broth (or water) in a small saucepan and bring to a boil.
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12
If you are using only water, you may want to add a little salt.
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13
Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.
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14
For the chicken:
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15
Dice or cut the chicken into thin strips.
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16
Put the remaining half of the oil in a skillet over medium heat.
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17
When oil is hot add chicken and season as you would like.
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18
Cook until the chicken is no longer pink.
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19
For the assembly:
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20
If your skillet is big enough add the quinoa and chicken into the sauce and mix thoroughly.
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21
Otherwise, add everything into a large bowl.
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22
Place half of the quinoa and chicken mixture in the prepared baking dish and sprinkle with half of the mozzarella cheese.
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23
Top with the remaining quinoa mixture and then sprinkle the remaining mozzarella cheese on top.
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24
Add the Parmesan cheese on top.
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25
Sprinkle breadcrumbs on top, if using.
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26
Cover with tin foil and bake for 15 minutes.
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27
Remove the foil and bake for about 10 additional minutes, until the cheese is bubbling and lightly browned.
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28
Garnish with parsley and additional Parmesan cheese if desired.
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29
Baked Quinoa and Chicken Parmesan ~ Gluten Free From the kitchen of Elly Says Opa
