Quinoa Chicken and Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup uncooked quinoa3/4 cup uncooked white or brown rice, long grain3 cups chicken broth or water2 chicken breasts ~ 2 cups diced3 celery stalks1 red onionitalian seasonings to tasteolive oil to tastecrushed garlic to taste
In a bowl, combine chicken breasts with enough olive oil to lightly coat it. Sprinkle on italian seasonings and crushed garlic to taste. Shake around until well coated. On the grill, cook chicken on medium heat until done. Set aside until cool enough to handle. Dice chicken breasts into small pieces, no larger than your finger nail. Set aside.
Preheat oven to 375 degrees.
In a large oven-safe casserole dish, combine water or chicken broth, dry quinoa, and rice. Cover with a lid and cook at 375F for 45-50 minutes, or until done (quinoa and rice are "done" when all liquid is absorbed).
Chop celery and onion into desired size pieces. Saute in a teaspoon or so of olive oil until cooked. Remove from heat. Add veggies to grain mixture in the oven as soon as they are cooked. Put back in oven and continue baking.
After the 45-50 minutes, add chicken to the casserole dish. Stir to disperse chicken evenly. If necessary, put casserole back in oven for five minutes to heat chicken. Serve once chicken is hot.
For extra deliciousness, add 2 tablespoons of Ragu tomato sauce (add 25 calories) and a dash of parmesan cheese or soy sauce to taste (10 calories per tablespoon) per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DARK_BLUE.
Preheat oven to 375 degrees.
In a large oven-safe casserole dish, combine water or chicken broth, dry quinoa, and rice. Cover with a lid and cook at 375F for 45-50 minutes, or until done (quinoa and rice are "done" when all liquid is absorbed).
Chop celery and onion into desired size pieces. Saute in a teaspoon or so of olive oil until cooked. Remove from heat. Add veggies to grain mixture in the oven as soon as they are cooked. Put back in oven and continue baking.
After the 45-50 minutes, add chicken to the casserole dish. Stir to disperse chicken evenly. If necessary, put casserole back in oven for five minutes to heat chicken. Serve once chicken is hot.
For extra deliciousness, add 2 tablespoons of Ragu tomato sauce (add 25 calories) and a dash of parmesan cheese or soy sauce to taste (10 calories per tablespoon) per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DARK_BLUE.
Nutritional Info Amount Per Serving
- Calories: 157.9
- Total Fat: 2.0 g
- Cholesterol: 34.7 mg
- Sodium: 410.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.7 g
- Protein: 16.4 g
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