-
1
Preheat your oven to 375 F.
-
2
For the quinoa:
-
3
Put the water and quinoa into a saucepan.
-
4
Bring water to a boil then lower the heat to simmer, cover and cook until soft, about 15 minutes.
-
5
Remove from heat and set aside.
-
6
For the roasted garlic:
-
7
Cut off just enough of the top of the garlic heads to expose all of the cloves inside.
-
8
Next, find your trusty pie pan and drizzle a little olive oil (1 or 2 tablespoons) in the pan and tilt the pan around to coat the bottom thoroughly.
-
9
Next, place the garlic heads, cut side up, in the pan.
-
10
If the heads wont sit flat on the pan, just give the bottom a little slice to even it out.
-
11
Drizzle the exposed cloves with a bit of olive oil and sprinkle with salt and pepper.
-
12
You want them to have a coating of moisture so they wont burn easily.
-
13
Cover the pan with aluminum foil, place in the oven and bake for 40 to 45 minutes.
-
14
When it has finished roasting, remove from oven and set aside.
-
15
For the vegetable/quinoa Mixture:
-
16
Drizzle 1 teaspoon of olive oil into a large skillet over low-medium heat.
-
17
Add the onion and mushrooms and cook for about 7 minutes, until golden brown, stirring frequently.
-
18
Add the Brussels sprouts, red bell pepper, and orange bell pepper to the skillet and saute until the veggies begin to soften, about 3 minutes.
-
19
Lower to medium heat, add the sun-dried tomatoes and capers and saute for another 2 minutes.
-
20
Stir in the pesto, chicken, chicken broth, and black beans.
-
21
Fluff the cooked quinoa with a fork and add it to the skillet.
-
22
Gently squeeze the roasted garlic into the skillet until the cloves pop out.
-
23
They should be quite mushy.
-
24
Still until well combined, its okay if the garlic doesnt break up.
-
25
The quinoa mixture should have some moisture because it still has to bake in the oven.
-
26
If the mixture looks like it is coming together in one big ball add another 1/4 cup of water.
-
27
Stir in the basil (reserve about 2 tablespoons for garnish) and salt to taste.
-
28
Transfer to a 11x7 baking dish and top with shredded cheese.
-
29
Bake 30 minutes, or until the cheese is hot and bubbly.
-
30
Top with reserved basil and serve immediately.
