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Ingredients
- Quinoa Crust:
- 2 eggs, large
- 1/4 cup egg whites
- 1 tsp thyme, dried
- 2/3 cups mozzarella cheese, low fat
- 3 cups quinoa, cooked
- Filling:
- 2 cups chicken broth, low sodium
- 1/2 cup milk, 1%
- 1/4 cup flour, whole wheat
- 1 tsp salt
- 1 tsp black pepper, ground
- 10 white mushrooms, sliced
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 4 cups frozen peas, carrots & corn mix, thawed
- 3 cups cooked chicken breast, diced
- Cooking spray
Preparation
Step 1
In a medium bowl, whisk eggs and egg whites for 30 seconds. Add thyme, cheese, quinoa and stir to combine. Set aside.
Preheat oven to 375 degrees F. In a small bowl, whisk chicken broth, milk, flour, salt, pepper and set aside.
Preheat large non-stick skillet on medium heat and spray with cooking spray.
Add mushrooms and cook until golden brown, stirring frequently. Transfer to a bowl and set aside.
Return skillet to medium heat and spray with cooking spray again. Add garlic and onion, saute until translucent. Slowly pour slurry (broth and milk mixture) into a skillet, whisking and making sure no flour is left at the bottom of the bowl. Bring to a boil, reduce heat to low and cook until sauce has thickened, stirring occasionally to prevent burning. Remove from heat and add mushrooms, vegetables, chicken and stir to combine.
Transfer to a 9 x 13 baking dish and flatten with a spatula. Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly. Bake for 25 minutes. Let cool for 5 - 10 minutes, cut into 8 portions and serve hot.
Refrigerate covered for up to 3-4 days or freeze in an airtight container for up to 3 months.