Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 2/3 cups mozzarella or cheddar cheese (shredded)
  • 3 cups cooked quinoa
  • 4 cups frozen peas (carrots & corn mix, fresh or frozen)
  • 4 cups cooked chicken breast (diced)
  • 1 large onion (diced)
  • 1 large celery stalk (diced)
  • 10 brown or white mushrooms (sliced)
  • 2 cups chicken broth (low sodium)
  • 1/2 cup whole milk
  • 3 tbsp cornstarch
  • 1 tsp thyme (dried)
  • 1 tsp garlic powder
  • 1 1/4 tsp salt
  • 1 tbsp oil (for frying)
  • Ground black pepper (to taste)
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 375 degrees F. Spray large 9 x 13 baking dish with cooking spray. Set aside.
  • In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.
  • In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.
  • Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.
  • Add thyme, garlic powder, salt, pepper, peas, corn and carrots. Cook for 3 minutes, stirring occasionally.
  • Whisk the slurry again (cornstarch settle to the bottom quickly) and add to the skillet. Bring to a boil and cook until filling bubbles and thickens. Add cooked chicken and stir to combine. Turn off heat.
  • Transfer filling to prepared 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 uncovered for 25 minutes.
  • Remove from the oven, let cool for 5 - 10 minutes and cut into 8 squares. Serve hot.