Cauliflower, Tomato and Chicken Quinoa Gratin

By sassy47

Ingredients

• For the Topping:
• 1 large head cauliflower, chopped into bite size pieces
• 6 roma tomatoes, sliced into half rounds
• 12 oz organic chicken sausage (pre-cooked or raw), sliced into half rounds
• 12 oz boneless & skinless chicken breasts, cut into small cubed
• 5 garlic cloves, minced
• 1/4 cup basil, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 3/4 cup quinoa, dry
• 1 + 1/2 cups water
• 1 cup (2 oz) Parmesan cheese, grated
• 3 tbsp olive oil, extra virgin
• 1/4 cup basil, minced
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees F. In a large mixing bowl, add cauliflower, tomatoes, sausage, chicken, garlic, basil, salt and pepper. Mix to combine, pour into 9 x 13 baking dish and bake uncovered for 20 minutes.
In the meanwhile, combine water and quinoa in a small pot. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat and let stand 5 minutes, fluff with a fork and transfer to a medium bowl. Add remaining Topping ingredients, mix and sprinkle on top of casserole. I pushed the quinoa topping inside the casserole a bit using a butter knife. Return to the oven, bake for another 10 minutes and then broil for 5 more minutes or until golden. Serve hot.
Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 3 months.

Nutritional Info
Amount Per Serving = 1.5 cups:
Calories: 299.6
Total Fat: 14.2 g
Cholesterol: 65.7 mg
Sodium: 831.2 mg
Total Carbs: 19.9 g
Dietary Fiber: 4.6 g
Protein: 24.0 g