Name: High-Protein Quinoa Casserole with Grilled Chicken
Yield: 8
Ingredients: 2.5 cups unsalted chicken broth; 1.25 cups white quinoa; 2 medium zucchini, chopped; 1 medium yellow squash, chopped; 5 tablespoons extra-virgin olive oil, divided; 1 medium eggplant, unpeeled and chopped; 2 tablespoons balsamic vinegar; 1.25 teaspoons salt, divided; 1 can can diced tomatoes with basil, garlic, and oregano, undrained; 1 cup shredded Gruyère cheese; 2 tablespoons chopped fresh basil, plus basil leaves for garnish; 8 ounces fresh small mozzarella cheese balls; 1 cup halved cherry tomatoes; 6 grilled chicken breasts

Instructions

Combine the chicken broth and quinoa in a medium saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and cook undisturbed for 15 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Fluff the quinoa with a fork and let cool uncovered.
Position oven racks in the upper and lower thirds of the oven and place one baking sheet on each rack.
Preheat the oven to 425°F.
In a large bowl, toss the zucchini, yellow squash, 1.5 teaspoons balsamic vinegar, and 2 tablespoons olive oil.
Carefully spread the zucchini mixture onto the preheated top baking sheet.
In the same bowl, toss the eggplant with 1.5 teaspoons balsamic vinegar and the remaining 3 tablespoons olive oil.
Spread the eggplant onto the preheated bottom baking sheet.
Roast the eggplant for about 20 minutes and the zucchini mixture for about 30 minutes, stirring once or twice, until tender and lightly browned.
Transfer the roasted vegetables to a large bowl.
Add the remaining balsamic vinegar and 0.5 teaspoon salt, then toss to combine.
Let the vegetables cool for about 10 minutes.
Reduce the oven temperature to 375°F.
Lightly coat a 9 × 13-inch broiler-safe baking dish with cooking spray.
Add the cooked quinoa to the vegetables.
Stir in the diced tomatoes with their juices, Gruyère cheese, chopped basil, and the remaining 0.75 teaspoon salt.
Transfer the mixture to the prepared baking dish and cover tightly with foil.
Bake on the bottom rack for about 30 minutes, until the edges begin to crisp and the casserole is set.
Remove the foil and top evenly with the mozzarella cheese balls and cherry tomatoes.
Move the baking dish to the top rack and switch the oven to broil.
Broil for about 5 minutes, until the cheese is bubbly and golden and the tomatoes are blistered.
Let the casserole cool for about 10 minutes.
Garnish with fresh basil leaves, if desired.
Serve with grilled chicken breast.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 427kcal

% Daily Value *
Total Fat 24g37%
Total Carbohydrate 28g10%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Savory and nourishing, unsalted chicken broth creates a rich, flavorful base that brings the whole dish together.
Fluffy and hearty, white quinoa adds a protein-packed grain that makes the dish filling and satisfying.
Fresh and tender, zucchini brings a light, garden-sweet flavor and soft texture as it cooks.
Deep and robust, eggplant adds a rich, savory depth that soaks up all the surrounding flavors.

High-Protein Quinoa Casserole with Grilled Chicken